Savoy cabbage with pancetta and garlic

Name: Savoy cabbage with pancetta and garlic
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 2 tablespoons sunflower or olive oil; 500 g savoy cabbage, stalk removed and leaves finely shredded; 2 cloves garlic, chopped; 1 teaspoon fennel seeds; 100 g pancetta, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

This recipe uses Italian flavours and oriental stir-frying to produce well-flavoured crisp cabbage. Most cabbages can be cooked in this way, but the savoy has the finest flavour.

Ingredients

2 tablespoons sunflower or olive oil
100 g pancetta, chopped
1

Europe
United Kingdom
Side dish
Gluten-free

Method

Heat the oil in a large frying pan or wok and sauté the pancetta until it colours and the fat runs. Add the fennel, garlic and cabbage, toss in the oil over a high heat until the cabbage starts to wilt. Add a splash or two of water continue cooking for 3 4 minutes, then season and serve at once.

This is good with hare and roast meat.