Savoy cabbage with smoky bacon
A superb accompaniment for pheasant and other game birds.
Ingredients
half a large or 1 small savoy cabbage
4 shallots or 1 onion
1 tart apple
50g butter
4 tbsp olive oil
150g streaky smoked bacon or speck, chopped finely
salt and pepper
Method
Finely slice the cabbage, shallots and apple. In a wide, heavy-based pot, cook the shallots in the oil and butter over a low heat until soft.
Add the bacon and cook until both are golden and a little crispy.
Turn the heat to high and add the cabbage, apple, salt and pepper. Stir until combined and cover with a lid. Leave for a few minutes, stir again and replace the lid. You want the cabbage to be steaming as it is cooking and not colouring on the bottom.
Turn the heat down if you need to and continue to cook with the lid on, stirring occasionally until the cabbage is just soft. It will take about 15-20 minutes.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/savoy-cabbage-with-smoky-bacon-20111019-29utf.html