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4
Easy
By Jill Norman
Published 2005
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.
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.