Bacon and Cabbage Recipe
4
20 minutes
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