Saturday, July 23, 2016

3988. CABBAGE with BACON and ROOTS

Serves 6


large knob of butter
100g smoked streaky bacon, cut into small pieces
1 garlic clove, finely chopped
few thyme sprigs
1 celeriac, cut into batons
2 carrots, cut into batons
1 Savoy cabbage, shredded
small glass (125ml) white wine

In a large pan melt the butter. Add the bacon and sizzle for 5 mins until golden. Add the garlic and thyme to the pan and stir for 1 min. Take the pan off the heat, remove the bacon mixture and reserve.

Add the celeriac and carrot batons into the now empty pan with a little of the bacon-flavoured butter. Gently cook for 10 mins until soft, then add the cabbage and cook for 5 mins until it starts to soften. Add the bacon and garlic back to the pan, then add the white wine. Allow the wine to evaporate for a few mins then season the mixture and serve. This can be made ahead and left in the pan, then reheated.


bacon recipe source: Matt Tebbutt, Good Food Magazine, February 2010

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