In a saucepan, , cover the baby potatoes with salted water and bring to the boil. Simmer for 30 minutes, until tender. remove from the heat, drain and cut in quarter. Keep aside warm.

Then, on a large sauté pan, over high heat, add the chopped bacon. Sauté for 5 minutes until extra crispy.

Add the sliced onion, chopped garlic, and sliced cooked baby potatoes.

Continue to cook for a further 2 minutes until slightly coloured. Season with salt and pepper.

Add the shredded cabbage and pour over the cabbage mixture the wine and stock and add a lid.

Reduce the heat to medium and let the cabbage cook for a further 3-4 minutes until slightly softened. remove the lid and check the seasoning.

Remove from the heat and stir in the crème fraiche to bring all the flavours into one dish.

Sprinkle the parsley and serve while warm.

Enjoy immediately!