Braised savoy cabbage with smoky bacon

Braised savoy cabbage with smoky bacon

By
From
Meat
Serves
8
Photographer
Dean Cambray

There’s something about cabbage and smoky bacon that works brilliantly well. Serve with grilled pork sausages and some boiled new potatoes for a hearty winter meal.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
150g thick-cut rashers smoky bacon or pancetta, cut into batons
100g butter
1 onion, sliced
4 garlic cloves, sliced
2 sticks celery, sliced
1 large carrot, sliced
1/2 tablespoon caraway seeds
600g savoy cabbage, thickly sliced
1/4 cup parsley leaves, chopped
salt
freshly ground pepper

Method

  1. Heat the olive oil in a large heavy-based saucepan and fry the bacon until crisp. Lift the bacon out of the pan onto paper towels to drain.
  2. Lower the heat and add the butter to the pan. Add the onion, garlic, celery, carrot and caraway seeds and sweat for 5 minutes, or until the vegetables are soft, but not coloured. Add the cabbage to the pan and season generously. Stir well and sweat for 2 minutes until the cabbage begins to soften, then increase the heat and cook, stirring frequently, until the pan juices have evaporated.
  3. Stir in the fried bacon and parsley and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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