Braised cabbage with bacon
HB-17669 · Hand-built original · British
Shredded Savoy cabbage braised in butter with smoked bacon and dry white wine until tender, finished with fennel seeds, parsley and crème fraîche.
BritishSide dishes1 hrServes 66 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: bacon
Servings:6quantities adjust to match
Ingredients
- 1 Savoy cabbage, cored and shredded
- 4oz smoked streaky bacon, derinded and chopped
- 2oz butter
- 3fl oz dry white wine
- 2 tbsp fresh chopped parsley
- 2 tsp fennel seeds
- 2 tbsp crème fraîche
- salt and freshly ground pepper
Method
- Melt the butter in a large pan over medium heat and add the chopped smoked streaky bacon, cooking it for 3 to 4 minutes until its fat runs and the pieces start to crisp.
- Add the shredded Savoy cabbage to the pan and stir it through the bacon and butter until every strand is coated.
- Pour in the dry white wine, season the cabbage well with salt and black pepper, cover the pan, and cook it gently for about 10 minutes, until the cabbage is tender but still green.
- Stir the fennel seeds and chopped parsley through the cabbage, then fold in the crème fraîche.
- Let the cabbage sit over the heat for a moment so the crème fraîche loosens into a light sauce, and serve the dish hot.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
6 kcalCalories
0.3 gProtein
0.9 gCarbs
0.3 gFat
0 gSaturates
0.7 gFibre
0 gSugars
2 mgSodium
0 mgCholesterol
35 mgPotassium
21 mgCalcium
0.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data