Potted Pork, Bacon and Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

For this you will need a largish pudding basin or 6 individual basins. When covering with greaseproof paper prior to cooking, always remember to fold a broad pleat into the paper to allow some give when the filling expands during cooking.


  • 1 Savoy cabbage
  • Bowlful of iced water
  • 25 g butter, plus more to grease the basin


Separate the cabbage leaves and blanch them in salted boiling water until almost tender, but still with a good bit of bite. Refresh in a bowl of iced water, drain and pat dry.

Grease the inside of the pudding basin(s) with butter and then line with the larger leaves, making sure they overlap around the sides and leaving enough overhang to be able to close them over the top and cover the