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Bacony Cabbage

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I cook this about twice a week for myself because it's so easy - to cook AND to wash up! Feel free to reduce the garlic - it's one of my (many) weaknesses.

I cook this about twice a week for myself because it's so easy - to cook AND to wash up! Feel free to reduce the garlic - it's one of my (many) weaknesses.

Ingredients

Serves: one

Metric Cups
  • ½ small cabbage (savoy)
  • 5 rashers streaky bacon (smoked)
  • 1 onion
  • 4 cloves garlic
  • 1 olive oil
  • 1 butter (a lump of)
  • ½ small cabbage (savoy)
  • 5 rashers bacon (smoked)
  • 1 onion
  • 4 cloves garlic
  • 1 olive oil
  • 1 butter (a lump of)

Method

Bacony Cabbage is a community recipe submitted by FlannyBabes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Shred the cabbage as finely as you can - I find this easiest with a breadknife, but I daresay you could use a food processor if you had one.
  • Slice the onion, smash the garlic and snip the streaky bacon into 1/2 inch strips. Fry over a medium heat in the oil and butter in a pan (big enough to hold the cabbage later) until suitably golden and crisp.
  • Fish the streaky bacon mixture out with a slotted spoon and transfer to the plate you're going to eat from. Add the cabbage to the pan - hopefully it will spit and steam.
  • Slam the lid on, wait for about a minute, then take off the lid and stir until wilted but still nice and crunchy. Return the streaky bacon etc. to the pan, give it a good stir, add lots of pepper, and eat! (After putting on the plate, of course.)
  • Shred the cabbage as finely as you can - I find this easiest with a breadknife, but I daresay you could use a food processor if you had one.
  • Slice the onion, smash the garlic and snip the bacon into 1/2 inch strips. Fry over a medium heat in the oil and butter in a pan (big enough to hold the cabbage later) until suitably golden and crisp.
  • Fish the bacon mixture out with a slotted spoon and transfer to the plate you're going to eat from. Add the cabbage to the pan - hopefully it will spit and steam.
  • Slam the lid on, wait for about a minute, then take off the lid and stir until wilted but still nice and crunchy. Return the bacon etc. to the pan, give it a good stir, add lots of pepper, and eat! (After putting on the plate, of course.)
  • Additional Information

    This is also good with a small (or large!) amount of fresh red chilli - and the red looks pretty too. Also nice with a grating of nutmeg. Another goood variation is to reduce the cabbage and mix with some hot cooked spaghetti (about 2 or 3 oz. uncooked weight) and a good splash of double cream.

    This is also good with a small (or large!) amount of fresh red chilli - and the red looks pretty too. Also nice with a grating of nutmeg. Another goood variation is to reduce the cabbage and mix with some hot cooked spaghetti (about 2 or 3 oz. uncooked weight) and a good splash of double cream.

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