Peas & spring cabbage with pancetta

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olive magazine

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Recipe by olive magazine

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1. Cook the peas in boiling water until just tender, drain and cool under running water. Melt a knob of butter in a large pan and add the pancetta or bacon. Cook for a couple of minutes, then stir in the cabbage. Cover and cook on a low heat for 10-15 minutes or until just tender. Add the peas and heat through. Season with salt, lots of pepper and grated nutmeg.

Know-how

If you can't find new season peas, frozen will do just fine.

Per serving

265 kcalories, protein 16.8g, carbohydrate 8.8g, fat 18.4 g, saturated fat 7.7g, fibre 3.7g, salt 3.26 g

Latest comments and suggestions

• suzy

  21 April 2008

  suzy commented on this recipe

  A great dish, have used it several times. I leave the nutmeg out but use the juice of a lemon which livens it up. Well worth a try.

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• Lynsey

  24 May 2008

  Lynsey rated and commented on this recipe

  

  Delicious - I too left out the nutmeg.

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• Belkey

  25 May 2008

  Belkey rated this recipe

  

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• Izzylivy

  14 June 2008

  Izzylivy commented on this recipe

  A delicious side dish for a roast sunday dinner plus quick & easy enough for mid-week family meals. I have varied it by using roasted baby onions in place of pancetta for vegetarians & by using garlic, cooked with the panceta instead of using nutmeg.

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• Loubob

  07 July 2008

  Loubob commented on this recipe

  Frozen peas work well, as does garlic butter for extra flavour in place of the butter. Nutmeg is worth using as it accentuates the sweetness of the peas.

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• Tara

  13 July 2008

  Tara commented on this recipe

  I made a vegetarian version with sauteed, seasoned tofu. I also added sliced green onion and caraway seeds for extra Hungarian flavour. Definitely use the nutmeg, but jarred is fine. I also added a little white wine and lemon juice to make some sauce for the tofu. Lovely and you don't need potatoes or rice or any of that extra work.

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• jenchris

  19 October 2008

  jenchris rated and commented on this recipe

  

  Really liked this recipe just as it is!

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• antxoafrita

  06 March 2009

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Ingredients

• 300g peas (you'll need about 600g peas in the pod for this)
• butter
• 350g pancetta or streaky bacon, chopped
• 1 head spring cabbage , tough outer leaves discarded, then finely sliced
• nutmeg freshly grated, to season

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Serves 6

Preparation and cooking times

Ingredients

• 300g peas (you'll need about 600g peas in the pod for this)
• butter
• 350g pancetta or streaky bacon, chopped
• 1 head spring cabbage , tough outer leaves discarded, then finely sliced
• nutmeg freshly grated, to season

Per serving

265 kcalories, protein 16.8g, carbohydrate 8.8g, fat 18.4 g, saturated fat 7.7g, fibre 3.7g, salt 3.26 g

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