Save to your scrapbook
Savoy cabbage with pancetta and chestnuts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6
1 tbsp olive oil
150g smoked bacon lardons
4 sage leaves, roughly chopped
2 garlic cloves, crushed
1 savoy cabbage, cut into 1cm slices
250ml fresh chicken stock
15g salted butter
12 cooked and peeled chestnuts
1. Warm the oil in a large, heavy-based pan over a medium heat and cook the bacon, sage and garlic for 5 minutes, until lightly golden. Add the remaining ingredients and stir well. Cover the pan, turn up the heat slightly and cook until the cabbage is tender but still vibrant in colour – about 10 minutes. Season and serve.
This recipe first appeared in Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
Energy |
760kJ 183kcals |
---|---|
Fat | 11.5g |
Saturated Fat | 4g |
Carbohydrate | 10.4g |
Sugars | 5.2g |
Protein | 7.4g |
Salt | 0.7g |
Fibre | 4g |
This recipe was first published in November 2017.
Average user rating