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Savoy cabbage with pancetta and chestnuts
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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:
This recipe was first published in Wed Nov 01 15:12:02 GMT 2017.