Tuesday, July 12, 2011

Bacon Braised Cabbage

Feeling a itch to eat some British comfort food, I dug into my Jamie Oliver cookbooks and found this simple savory recipe. I think you could make this for a warm side during the winter and along with some of those grilled favorites in the summer time. Obviously anything with bacon in it has to be good in my opinion, but it's a great way to dress up a green veggie and new way I found to use cabbage.


1 head savoy, green or spring cabbage
2 cloves garlic
6 rashers or slices of smoked streaky bacon
olive oil
2 Tbsp Worcestershire sauce
2 knobs of butter (about 2 Tbsp)
2 chicken or vegetable stock cube + 285ml (10 oz) boiling water
salt and pepper


Strip all the leaves off 1 head of savoy, green or spring cabbage and wash them.

Roll up the leaves together, like a cigar, and slice finely.

Peel and finely chop 2 cloves of garlic (or you can cheat like me and use a garlic press.)

Slice up 6 rashers of bacon. Place the bacon in a large fry pan on a medium heat with a lug of olive oil and stir around for a few minutes until perfectly crispy and golden.

Stir in the garlic and as it begins to color add 2 Tbsp of worcestershire sauce, 2 knobs of butter and all of your finely sliced cabbage.

Stir well, give the pan a shake and turn the heat to high. Drop 1 chicken or veggie stock cube in 285 ml (10 oz) of boiling water; pour this stock into the pan and give it all a good stir.

Place the lid on top and cook for 5 minutes; then remove the lid and continue to cook for another 5 minutes. Taste, and season with salt and pepper if you think it needs it.

Drizzle it with a lug of EVOO (extra virgin olive oil) just before serving.

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