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Cabbage with bacon and chestnuts

PT20M

Ingredients

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Method

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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
  • 8 bacon rashers, smoked, cut into 1cm strips
  • 75g of unsalted butter
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
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Cabbage with bacon and chestnuts

 
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