Creamed Cabbage and Bacon

READY IN: 30mins
Recipe by Noo

This is a delicious Gary Rhodes recipe that is so simple.

Top Review by DailyInspiration

I love sauteed cabbage; however, I have never used savoy cabbage cooked like this before. It is a nice change from the regular cabbage that doesn't have near enough green leaves to suit me. Think I may make a change from now on and use the savoy cabbage which is a little more delicate and doesn't need to cook as long. Liked the addition of the cream which really added richness to the overall flavor. Made for PRMR, January, 2013.

Ingredients Nutrition

Directions

  1. Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
  2. Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
  3. Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
  4. Keep stirring for 1-2 minutes on high heat. Add the bacon.
  5. When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.

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