Creamed Cabbage and Bacon

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in

By Gary Rhodes

Published 1999

  • About

The ‘creamed’ in the recipe title doesn’t mean puréed, but refers to the cream I have added. This collects all the bacon and onion flavours, more or less creating a sauce for the cabbage.

This creamed cabbage goes particularly well with the roast beef dishes.

Ingredients

  • 1 Savoy cabbage
  • 25 g (1 oz) butter
  • 2

Method

Remove the large, tough, outer leaves from the cabbage. Quarter, also cutting out the stalk. The cabbage can now be finely shredded and washed. Melt a knob of butter in a large pan. Once bubbling, add the onions. Cook on a medium heat for 6–7 minutes, until slightly softened and with tinges of golden colour. The bacon can be fried separately at the same time on a high heat until crisp.