Forget Grandma’s cabbage, boiled to within one inch of its life. Try this. Delicious with pork especially, but also with other robust meats like venison or beef.
Recipe:
Ingredients (Serves 4):
1 head of savoy cabbage, shredded
5 rashers of back bacon – I prefer unsmoked, but if you like smoked, go for it. Chopped roughly.
3 cloves of garlic, minced
1 good glug of white wine
1 tblsp whole grain mustard
1 knob butter
salt and pepper
Method:
1. Melt the butter in a large saute pan or wok on medium/high heat. Add a glug of vegetable oil to raise the smoking point.
NB – butter has what is called a low smoking point, which means that it burns at a relatively low temperature. Vegetable oil has a much higher smoking point and so by mixing butter and oil in the pan it means you can combine the rich taste of the butter with the practical high frying properties of the vegetable oil.
2. Add the bacon and saute until cooked and crisp, about 3 minutes. Add the minced garlic and saute for a minute until soft and starting to brown.
3. Add the shredded cabbage and saute for about 5 minutes until softening.
4. Add the white wine and mustard and cook for a further few minutes until the alcohol has evaporated off.
5. Season and finish off by stirring in some more butter. Serve immediately.
Ingredients (Serves 4):
1 head of savoy cabbage, shredded
5 rashers of back bacon – I prefer unsmoked, but if you like smoked, go for it. Chopped roughly.
3 cloves of garlic, minced
1 good glug of white wine
1 tblsp whole grain mustard
1 knob butter
salt and pepper
Method:
1. Melt the butter in a large saute pan or wok on medium/high heat. Add a glug of vegetable oil to raise the smoking point.
NB – butter has what is called a low smoking point, which means that it burns at a relatively low temperature. Vegetable oil has a much higher smoking point and so by mixing butter and oil in the pan it means you can combine the rich taste of the butter with the practical high frying properties of the vegetable oil.
2. Add the bacon and saute until cooked and crisp, about 3 minutes. Add the minced garlic and saute for a minute until soft and starting to brown.
3. Add the shredded cabbage and saute for about 5 minutes until softening.
4. Add the white wine and mustard and cook for a further few minutes until the alcohol has evaporated off.
5. Season and finish off by stirring in some more butter. Serve immediately.
