Thursday 18 November 2010

Cabbage with Pancetta and Onions

This is the food equivalent of a comforting hug - we had a Savoy cabbage that needed using up - simples!  Remove the ribs from the outer leaves and discard or feed to the rabbit.  Shred the remaining leaves and the tender heart of the cabbage, washing really well.  Chop some pancetta (or bacon), a good-sized onion and some garlic.  Stir-fry the bacon in its own fat until starting to crisp.  Remove from the pan, turn up the heat and add the sliced onions, with a little olive oil if needed.  When starting to go golden, add the garlic, stirring for a minute or two, then add the cabbage and some black pepper.  Stir and cook until bright green and cooked through, adding a little water if it needs it.  Return the bacon to the pan and heat through then serve with a runny poached egg on top.  Yum!  Pop a baked tattie next to it if you want more substance.  The simple things in life are often the best

3 comments:

  1. This sounds absolutely gorgeous. Is it your own invention?
    I think I'm going to have a go at it tomorrow. I wonder if a few chestnuts would go well in it as well. Thanks

    J x

    ReplyDelete
  2. Hi Joy! I didn't follow a recipe, but you'll find all sorts of variations in recipes all over the web. It works really well with sprouts, finely shredded, too. And if you have any left over, it makes the most delicious bubble and squeak mixed with mash. I'm sure chestnuts would make a nice addition and an interesting texture. Make sure you cook it long enough for the cabbage to be nice and tender, and a splosh of water helps to create the steam to do this. But don't cook it so long it loses its nice fresh green colour - probably about 7 minutes or so. One thing I didn't mention is the AMAZING smell as it cooks - pancetta, frying onions and garlic - surely the most appetising cooking smells?!

    ReplyDelete
  3. It was wonderful - but, of course, as always, I adapted it somewhat, as one can do with the very best recipes. I've posted what I did on my blog with all due credit to you, I sincerely hope.
    Here's the link:
    http://diaryofteacher.blogspot.com/2010/11/saturday-evening-and-recipe.html
    . . . and many thanks for being the inspiration for a recipe that I know I will want to cook again and again!

    J x

    ReplyDelete