Cabbage with bacon and chestnuts
by
- Side
- Easy
- 4
- 20 minutes
PT20M
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.
Ingredients
- 1 savoy cabbage , core removed and leaves finely shredded
- 8 bacon rashers , smoked, cut into 1cm strips
- 100g of vacuum packed cooked chestnuts , roughly chopped
- 75g of unsalted butter
- 1 tbsp of water
- salt
- freshly ground black pepper
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
- 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
- 100g of vacuum packed cooked chestnuts , roughly chopped
- salt
- freshly ground black pepper
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Cabbage with bacon and chestnuts
