CABBAGE & SMOKED BACON WITH SAGE. 15/12/12
Stevie Parle's cabbage cooked with smokey bacon and sage is a fabulous festive side dish.
INGREDIENTS METHOD

Serves 6

 

3 garlic cloves, peeled

1 big head of savoy cabbage, outer leaves and core discarded, cut into quarters

Olive oil

50g/2oz smoked bacon or pancetta, cut into small cubes

A handful of sage leaves, roughly chopped

30g/1oz butter

 

You ideally want your butcher to cut you off some nice big chunks of bacon, but if not, the supermarket stuff or pancetta is fine.

Place a large pan of salted water over a high heat, add the garlic cloves and bring to the boil. Blanch the cabbage for 3-5 minutes until it is tender, but not soft, then drain.

 

Meanwhile, in your largest frying pan, heat a drizzle of olive oil and fry the bacon until golden and it has released some of its fat. Add the sage leaves and fry for another minute until crisp. Transfer the drained cabbage and garlic cloves to the frying pan, season well with pepper and add the butter. Continue to cook over a high heat and toss everything together so the cabbage is well coated in the bacon fat. Leave to cook for another minute, then keep warm by covering the pan with a lid or a plate.

 

Photo © Andrew Crowley

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15/12/12
CABBAGE & SMOKED BACON WITH SAGE. 15/12/12
Stevie Parle's cabbage cooked with smokey bacon and sage is a fabulous festive side dish.
INGREDIENTS

Serves 6

 

3 garlic cloves, peeled

1 big head of savoy cabbage, outer leaves and core discarded, cut into quarters

Olive oil

50g/2oz smoked bacon or pancetta, cut into small cubes

A handful of sage leaves, roughly chopped

30g/1oz butter

 

You ideally want your butcher to cut you off some nice big chunks of bacon, but if not, the supermarket stuff or pancetta is fine.

METHOD

Place a large pan of salted water over a high heat, add the garlic cloves and bring to the boil. Blanch the cabbage for 3-5 minutes until it is tender, but not soft, then drain.

 

Meanwhile, in your largest frying pan, heat a drizzle of olive oil and fry the bacon until golden and it has released some of its fat. Add the sage leaves and fry for another minute until crisp. Transfer the drained cabbage and garlic cloves to the frying pan, season well with pepper and add the butter. Continue to cook over a high heat and toss everything together so the cabbage is well coated in the bacon fat. Leave to cook for another minute, then keep warm by covering the pan with a lid or a plate.

 

Photo © Andrew Crowley

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