Peas & spring cabbage with pancetta

Recipe uploaded by

olive magazine

4 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lynsey

  24 May 2008

  Lynsey rated and commented on this recipe

  

  Delicious - I too left out the nutmeg.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  25 May 2008

  Belkey rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jenchris

  19 October 2008

  jenchris rated and commented on this recipe

  

  Really liked this recipe just as it is!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• antxoafrita

  06 March 2009

  antxoafrita rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3671/

Your binder

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk