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Savoy Cabbage with Lardons and Cannellini Beans
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Savoy Cabbage with Lardons and Cannellini Beans
Bacon lardons have a sweet and salty flavour that contrasts brilliantly with savoy cabbage and tender cannellini beans. A creamy topping finishes off this fast one-dish supper.
- Preparation time: 5 minutes
- Cooking time: 25 minutes
-
Total time:
30 minutes
Serves: 2
Ingredients
- 140g pack Waitrose Danish Smoked Lardons
- ½ medium savoy cabbage, washed
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 150ml white wine
- Salt and freshly ground black pepper
- 410g can cannellini beans, drained and rinsed
- 6 sage leaves, coarsely chopped
- 142ml carton double cream
- 25g Parmesan, grated
Method
- Preheat the oven to 200°C, gas mark 6. Scatter the lardons in a medium casserole dish or small roasting tray and bake for 5 minutes, or until golden brown.
- Meanwhile, remove the hard core from the cabbage and discard. Roughly slice the cabbage leaves and wash thoroughly under cold water.
- Add the wet cabbage to the bacon lardons with the olive oil, garlic and wine. Toss together and season well. Return to the oven for 10-12 minutes, until the cabbage is just tender.
- Scatter the cannellini beans and sage over the cabbage mixture. Pour in the cream and top with the grated Parmesan. Return to the oven for a final 10-12 minutes, until bubbling hot and golden brown. Serve with warm crusty bread.
Cook's tips
Adding wet cabbage leaves to the roasting pan helps the cooking process - the water on the leaves turns to steam in the hot oven.
Comments
This recipe was first published in Tue Jan 01 00:00:00 GMT 2002.
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