All-in-one cabbage with beans & carrots

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1. Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

PER SERVING

169 kcalories, protein 10g, carbohydrate 15g, fat 8 g, saturated fat 3g, fibre 0g, salt 1.17 g

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• Sylvie

  10 December 2008

  Sylvie commented on this recipe

  This is a very nice dish. I added a bit of ground cumin. Had surprise guests so served it with oven baked salmon filet, they loved it.

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• Belkey

  12 January 2009

  Belkey rated and commented on this recipe

  

  A good side dish that certainly makes the veggies more interesting.

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• pumpwell

  19 February 2009

  pumpwell rated and commented on this recipe

  

  I was looking for a veg recipe with savoy cabbage - only had tin flageolet beans and left over cooked sausages (94% meat) , still delicious. I am gluten free, so used my stock cubes and can't wait to try again. Will be prepared and use smoked bacon and try the haricot beans.

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• ivor

  02 March 2009

  ivor commented on this recipe

  Really tasty - everyone loved it. Even better when some celery and leek added. Its become a firm family favourite. Can be spiced up too if needed as an accompaniment to Morrocan or Indian food. Any left over can be used as a base for soup the following day - add stock and either add thickener or liquidise some and leave some rustic chunks, served with crusty bread makes a warnming lunch.

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• Claire Wood

  18 August 2009

  Claire Wood rated and commented on this recipe

  

  Really yummy way to cook up some cabbage. Made it alongside the slow roasted chicken so you can use the one stock cube for both recipes. Result was a really easy, tasty Sunday dinner.

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Ingredients

• 25g butter
• 4 rashers smoked streaky bacon , chopped
• 2 carrots , peeled and chopped into small chunks
• 1 savoy cabbage , quartered, cored and shredded
• 400g can haricot beans , washed and drained
• 300ml chicken stock

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 25g butter
• 4 rashers smoked streaky bacon , chopped
• 2 carrots , peeled and chopped into small chunks
• 1 savoy cabbage , quartered, cored and shredded
• 400g can haricot beans , washed and drained
• 300ml chicken stock

PER SERVING

169 kcalories, protein 10g, carbohydrate 15g, fat 8 g, saturated fat 3g, fibre 0g, salt 1.17 g

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