Cabbage with bacon and chestnuts
Item 1 of 1
- Side
- 4
- 20 minutes
Salty bacon and the subtle nuttiness of chestnuts are the ideal match for vibrant green cabbage in this fantastic winter side dish recipe from Adam Gray. Whether served alongside a casserole, Sunday roast or with Christmas dinner as an alternative to Brussels sprouts, this is a quick, easy side dish you'll find yourself returning to again and again.
First published in 2016
Ingredients
Metric
Imperial
- 1 savoy cabbage, core removed and leaves finely shredded
- 8 bacon rashers, smoked, cut into 1cm strips
- 100g of vacuum packed cooked chestnuts, roughly chopped
- 75g of unsalted butter
- 1 tbsp of water
- salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Heat a heavy-bottomed pan over a medium heat and add the chopped bacon rashers. Cook the bacon until lightly coloured, then add the butter to the pan and toss lightly
- 8 bacon rashers, smoked, cut into 1cm strips
- 75g of unsalted butter
2
Once the butter has started to foam add the shredded cabbage and a tablespoon of water. Stir together until fully combined and continue to cook for 10–12 minutes, until the cabbage is tender
- 1 savoy cabbage, core removed and leaves finely shredded
- 1 tbsp of water
3
Add the chestnuts to the pan and continue to cook for 1-2 minutes, until heated through. Season to taste and serve immediately
- 100g of vacuum packed cooked chestnuts, roughly chopped
- salt
- freshly ground black pepper
First published in 2016
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