Braised Savoy Cabbage


  • 2 tbsp sunflower oil
  • 1 Savoy cabbage, blanched and refreshed as above
  • 225 g/ ½ lb unsmoked streaky bacon in a piece, cut into 5-mm ¼-inch strips
  • 1 onion, diced small
  • 1 leek, trimmed and thinly sliced
  • 1 celery stalk, strings removed and sliced
  • 1 carrot, diced
  • salt and pepper


Put the oil in a roasting tin or ovenproof dish just large enough to hold the quartered cabbage and fry the lardons of bacon over a moderate heat for 2 minutes.

Add the onion, leek, celery and carrot, and continue to cook, stirring occasionally, for 5–6 minutes, or until they have just started to colour.

Cut the stalk from the cabbage quarters and squeeze out any excess moisture. Add to the pan and stir, continuing to cook for a few minutes until the cabbage starts to brown.

Season and serve at once.