Cabbage with bacon and chestnuts

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Salty bacon and the subtle nuttiness of chestnuts are the ideal match for vibrant green cabbage in this fantastic winter side dish recipe from Adam Gray. Whether served alongside a casserole, Sunday roast or with Christmas dinner as an alternative to Brussels sprouts, this is a quick, easy side dish you'll find yourself returning to again and again.

First published in 2016

Ingredients

Metric

Imperial

Method

1
Heat a heavy-bottomed pan over a medium heat and add the chopped bacon rashers. Cook the bacon until lightly coloured, then add the butter to the pan and toss lightly
2
Once the butter has started to foam add the shredded cabbage and a tablespoon of water. Stir together until fully combined and continue to cook for 10–12 minutes, until the cabbage is tender
  • 1 savoy cabbage, core removed and leaves finely shredded
  • 1 tbsp of water
3
Add the chestnuts to the pan and continue to cook for 1-2 minutes, until heated through. Season to taste and serve immediately

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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