Name: Creamed Cabbage and Bacon
Yield: Serves 4–6
Cuisine: British
Ingredients: 6 rashers of streaky bacon, smoked or unsmoked, cut into strips; 2 tablespoons water; 25 g (1 oz) butter; 2 onions, sliced; 1 Savoy cabbage; Salt and pepper; 6 tablespoons double cream, more if necessary

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

New British Classics

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.

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Ingredients

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