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Nutrition: per serving

  • kcal146
  • fat8g
  • saturates4g
  • carbs10g
  • sugars9g
  • fibre8g
  • protein6g
  • salt0.9g
    low
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Method

  • step 1

    In a large pan melt the butter. Add the bacon and sizzle for 5 mins until golden. Add the garlic and thyme to the pan and stir for 1 min. Take the pan off the heat, remove the bacon mixture and reserve.

  • step 2

    Add the celeriac and carrot batons into the now empty pan with a little of the bacon-flavoured butter. Gently cook for 10 mins until soft, then add the cabbage and cook for 5 mins until it starts to soften. Add the bacon and garlic back to the pan, then add the white wine. Allow the wine to evaporate for a few mins then season the mixture and serve. This can be made ahead and left in the pan, then reheated.

Recipe from Good Food magazine, February 2010

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Comments, questions and tips (3)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

mhn

Lovely recipe. It’s the first time (in 40 years) that my husband has enjoyed cabbage.

joannewall

very nice!! The colour is lost a little if you make it ahead and re-heat but it is still tasty.

Any leftovers make an easy dinner the following day. Just zap them in the microwave, add some chopped mozzarella, mix with cooked pasta shapes with drizzle of olive oil until cheese begins to melt.…

wilau1

very nice dish the flavours go well together

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