A favourite
Sometime after Christmas last year, I found heads of savoy cabbage at the supermarket so I decided to try Jamie Oliver’s recipe for braised bacon cabbage. I made it twice and oh boy, it’s so good. SO GOOD. And so simple to make!
This recipe comfortably feeds two hungry people.
This is what you’ll need:
• half a head of savoy cabbage (the original recipe says you can use green or spring cabbage as well but I personally love the texture of savoy so I’d only make this using savoy cabbage)
• 2 cloves of garlic, minced
• 3 slices of streaky bacon, sliced
• 1 tbsp of worchestershire sauce
• 1 knob of butter
• half a chicken stock cube
• 190ml of boiling water
• olive oil
• extra virgin olive oil
• salt & pepper
To finely slice the cabbage, roll the leaves up together like this and slice
It should look something like that
Dissolve the stock cube into 190ml of boiling water, stir well and make sure all the bits are dissolved
Put the pan on medium heat and add some olive oil. Brown the bacon, for about 6-7 minutes. Once the bacon is crispy, add the garlic to the pan. When it starts to turn colour, add the worchestershire sauce, butter and cabbage. Give it a good stir.
Add the stock to the pan
Put the lid on and cook for 5 minutes, then remove the lid and continue to cook for another 5 minutes
It should look like this, with no more liquids in the pan. Taste to see if it needs salt and pepper. Both times I made this, I didn’t need more seasoning. The original recipe also calls for a lug of extra virgin olive oil just before serving. I’ve had it with and without the extra lug of oil and personally feel that there’s no need for it. The dish already has quite a bit of oil from the bacon.
I had it with some pork kebabs! I know the colour’s way off in this picture, sorry about that.
Now I’m hungry so off I go for dinner.
