Peas & spring cabbage with pancetta

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• 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

  antxoafrita rated this recipe

  

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• bugbabe

  19 December 2009

  bugbabe rated this recipe

  

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• Jersey Jilly

  18 March 2010

  Jersey Jilly rated this recipe

  

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• Benno

  01 September 2010

  Benno rated this recipe

  

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• Amateur Chef

  16 January 2011

  Amateur Chef rated and commented on this recipe

  

  This was a great hit - children also loved it!

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• Nina

  16 March 2011

  Nina rated and commented on this recipe

  

  I absolutely love this. It has become a staple part of my roast dinner. Every last pea dissapears!

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• chi3

  15 May 2011

  chi3 rated and commented on this recipe

  

  add a cup of heavy cream, and old bay seasoning if you have it!

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• Noisy

  12 June 2011

  Noisy rated and commented on this recipe

  

  Quick and easy recipe. Did it without the peas and came out fine. Will do again and try with the peas.

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• zhagan

  12 August 2011

  zhagan rated this recipe

  

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• Gerbil

  14 November 2011

  Gerbil rated and commented on this recipe

  

  Great addition for a pie dish. Was eaten up by even a cabbage hater. Easy to make.

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• charliegeorgina

  22 December 2011

  charliegeorgina rated and commented on this recipe

  

  Great - healthy & tasty! I also added green beans. Be careful not to burn the cabbage!

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• Jo-Jo

  15 April 2012

  Jo-Jo rated and commented on this recipe

  

  I'm not a lover of peas, but made this for a dinner party and it was lovely. The nutmeg added a lovely flavour. I served it with Herby Stuffed Chicken (also found here) and it married the dishes perfectly!

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• KBU

  08 March 2013

  KBU rated and commented on this recipe

  

  A very tasty and healthy dish. I left out the nutmeg and used Serrano ham instead of Bacon... Instant favourite with my boyfriend! Good with sausages!

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 mins

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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