Potatoes with Braised Cabbage

Name: Potatoes with Braised Cabbage
Yield: Serves 6
Ingredients: 1 Savoy cabbage, darker green leaves only (cavolo nero in season would be even better), roughly chopped; 1 Savoy cabbage, darker green leaves only (cavolo nero in season would be even better), roughly chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; 8 large waxy potatoes, peeled and cut into thick rounds; 3 tablespoons duck fat; a handful of sage leaves, very roughly chopped; 300 g/11 oz smoked pancetta, roughly diced; 3 onions, chopped; 1 teaspoon juniper berries, crushed; 1 Savoy cabbage, darker green leaves only (cavolo nero in season would be even better), roughly chopped; 2 garlic cloves, chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is a great accompaniment to winter roasts but it could also be eaten on its own, since the pancetta provides a good meat fix. Duck fat, bacon and cabbage is a famously good trinity, so why wait for bubble and squeak tomorrow when you can have this today?

Ingredients

3 tablespoons duck fat
8 large waxy potatoes, peeled and cut into thick rounds
300 g

Side dish
Main course
Winter

Method

Heat 2 tablespoons of the duck fat in a roasting tray and let it get really hot. Add the potato slices and stir until they all have a good coating of fat. Place in an oven preheated to 200°C/gas mark 6