About this recipe:Savoy cabbage is a cheap, healthy and versatile vegetable. It goes really well with beef or lamb. We usually have this cabbage recipe and potatoes as side-dishes to our favourite roasts. If you don't have pork belly, you can easily use bacon or pancetta instead.
1kg savoy cabbage
2 thin rashers pork belly, finely diced
salt and freshly ground black pepper to taste
grated nutmeg to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:10min › Ready in:25min
Wash the savoy cabbage (remove the outer leaves) and cut into rough strips or diamonds.
Boil the bacon cubes in water briefly and drain them (this makes the bacon milder, but you can skip this step if desired).
Briefly par-boil the savoy cabbage in salted water, then drain and submerge in cold water (this keeps the cabbage's colour). Dry the cabbage. Heat the butter in a pan and add the cream, bacon and cabbage and heat everything for a short while. Mix in the pan and season with salt, pepper and nutmeg.