Savoy cabbage with pancetta and garlic

Preparation info
  • Serves


    • Difficulty


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.


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


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.