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Cabbage with Bacon and Caraway Seeds
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Cabbage is rich in vitamin C. Even though we've added crisp bacon to the cabbage, this dish is low in fat.
2 rashers dry cure unsmoked streaky bacon, chopped
1 tsp caraway seeds
1 savoy cabbage, core removed, finely shredded
½ Kallo very low salt organic vegetable stock cube
200g trimmed green beans
1. Put the bacon in a large sauté pan and cook until golden brown. Add the caraway seeds and cook for 1 minute.
2. Add the cabbage, sprinkle with the stock and 250ml boiling water. Cover and cook for 10 minutes.
3. Add the beans, cover and cook for a further 5 minutes until all the vegetables are tender.
Typical values per serving:
This recipe was first published in September 2011.