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Savoy Cabbage Supper  Add/Read Comments



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Related:
Been feeling bad recently that my consumption of fruit and veg hasn't reached the holy grail of five-a-day; far from it in fact. So this simple stir-fry was one option in boosting the ingestion of the good stuff.

Just wondering if this would qualify as an English dish for Sam's St.Georges Day event. The carrots are local and the cabbage proudly 'Grown in England'. The bacon, decent thicker-than-normal slices that didn't leak that ghastly white gunk when cooked, is Free Range Traditional Smoked Back Bacon from Royal Berkshire Pork, a totally outdoor free range pig farm located on the Berkshire Downlands, near Newbury not a million miles from me either.

Savoy Cabbage With Smoked Bacon

The recipe is from the last issue of the Observer Food Monthly, one of Nigel Slater's easy suppers - Savoy Cabbage With Smoked Bacon.

Basically it involves little but three slices of bacon, roughly the size of a postage stamp, fried until golden, a chopped clove of garlic fried for a minute or two before a carrot (sliced into matchsticks) and a big chunk of Savoy Cabbage (shredded) are added and fried quickly for just two or three minutes. Serves one.

Add or Read Comments ADD A COMMENT (3)
Previous Post: Inspiration - Photography and FoodNext Post: Buffalo Mozzarella With Broad Beans and Chopped Lemon Sauce

Posted on March 8, 2007 10:28 AM •

This entry Savoy Cabbage Supper is under FoodPorn



Comments

That is very weird. I just ate almost exactly the same thing for my supper. I had two poached eggs on top. But my bread was Italian-style.

Does that make it more or less British?

Scribbled down by: Dan on March 8, 2007 10:39 PM

poached eggs are fine but ITALIAN bread! I dont think so... ;-)

Scribbled down by: Andrew on March 8, 2007 11:59 PM

it's made in Peterborough!

Scribbled down by: Dan on March 9, 2007 2:17 PM

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