Creamy Sautéed Cabbage with Pancetta – Prepare ahead side dish

Creamy Sautéed Cabbage with Pancetta – Prepare ahead side dish


This is my all-time favourite way of cooking cabbage in a dry pan start by frying Pancetta, or bacon lardons, until nice and crisp then remove with a slotted spoon and reserve for later leaving the liquefied fat from the Pancetta in the pan shred cabbage then add this to the hot fat stir-frying until softened slightly then take some vermouth or white wine or sherry and add a slug to the pan carry on cooking until this has reduced
down, so there may be only a dessert spoon at the most left in the pan then add some double cream a generous grating of nutmeg and cook until reduced a little, so the cream starts to bind the dish together and add the bacon lardons and then you’re done simple as that it goes beautifuly with any number of dishes. I
particularly like it with roast pork but today, I’m having it with cottage pie

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