Cabbage with bacon and chestnuts

4
20 minutes

Ingredients

  • 1 savoy cabbage, core removed and leaves finely shredded
  • 8 bacon rashers, smoked, cut into 1cm strips
  • 100g of vacuum packed cooked chestnuts, roughly chopped
  • 75g of unsalted butter
  • 1 tbsp of water
  • salt
  • freshly ground black pepper

Method

1
Heat a heavy-bottomed pan over a medium heat and add the chopped bacon rashers. Cook the bacon until lightly coloured, then add the butter to the pan and toss lightly
  • 8 bacon rashers, smoked, cut into 1cm strips
  • 75g of unsalted butter
2
Once the butter has started to foam add the shredded cabbage and a tablespoon of water. Stir together until fully combined and continue to cook for 10–12 minutes, until the cabbage is tender
  • 1 savoy cabbage, core removed and leaves finely shredded
  • 1 tbsp of water
3
Add the chestnuts to the pan and continue to cook for 1-2 minutes, until heated through. Season to taste and serve immediately
  • 100g of vacuum packed cooked chestnuts, roughly chopped
  • salt
  • freshly ground black pepper