Creamy Sauteed Cabbage




Cabbage can be boring but not if you cook it like this. It makes a really flavoursome accompaniment to grilled fish or meat.

Ingredients (serves 4)

olive oil

1 lge Savoy cabbbage, finely shredded

60g each of celeriac & carrot, finely diced

100g smoked bacon or pancetta, diced

sea salt and black pepper

200ml single cream


Heat a splash of oil in a large frying pan over a low heat.

Add the pancetta, carrot and celeriac and cook slowly for around 15-20 minutes, stirring frequently, until coloured and softened.

Turn up the heat and add the cabbage, season well and sautee until starting to colour and soften.

Add the cream and and combine well. Turn the heat down again, cover and cook until the cabbage is nicely soft. If the mixture thickens too much, add boiled water to loosen.