Quick braised cabbage with pancetta

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.

Per serving

174 kcalories, protein 12g, carbohydrate 7g, fat 12 g, saturated fat 4g, fibre 5g, salt 1.88 g

Latest comments and suggestions

• AEJ

  18 December 2008

  AEJ rated and commented on this recipe

  

  delicious as a side dish (although I would eat a plateful by itself). really easy and adds interest to cabbage.

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• sue

  21 December 2008

  sue commented on this recipe

  What's step 2?

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• Recipes

  29 December 2008

  Recipes commented on this recipe

  Really nice side dish.

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• Chappers

  29 April 2009

  Chappers rated and commented on this recipe

  

  Loved this, although there was quite a lot of stock left at the bottom of the pan when it was finished, which suprised me as I thought it would boil away to nothing. Still tasted great once I'd drained it though!

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Ingredients

• 1 tbsp sunflower oil
• 200g diced pancetta or smoked bacon
• pinch of golden caster sugar
• splash of white wine vinegar
• 1 large savoy cabbage , shredded
• 200ml chicken stock

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 1 tbsp sunflower oil
• 200g diced pancetta or smoked bacon
• pinch of golden caster sugar
• splash of white wine vinegar
• 1 large savoy cabbage , shredded
• 200ml chicken stock

Per serving

174 kcalories, protein 12g, carbohydrate 7g, fat 12 g, saturated fat 4g, fibre 5g, salt 1.88 g

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