pork

braised white cabbage with bacon and thyme

servings
4 - 6

method

I love cooking my white cabbage like this – not only does it cook extremely quickly (which is good, considering most people think it has to cook for hours) but it’s delicious. The key is to slice the cabbage nice and fine. This is the kind of thing I’ll have next to chicken or ham.

An extremely simple method: place your stock, bacon and thyme in a pan on the hob, bring to the boil and then sprinkle in your finely sliced cabbage. Mix up, put the lid on and boil furiously for 5 minutes. Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat. Top up the stock a little bit if you feel it’s reducing too much. Add the butter, a good glug of extra virgin olive oil, season to taste and serve immediately.

• from Cook With Jamie

ingredients

• 565ml chicken or vegetable stock
• 6 rashers of smoked streaky bacon
• ½ a handful of fresh thyme leaves
• 1 white cabbage, outer leaves discarded, halved and very finely sliced
• 2 knobs of butter
• extra virgin olive oil
• sea salt and freshly ground black pepper

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tried this recipe or a similar one? share your tips...

1. by Gem on Sun 18 Mar 2012 @ 19:42

Brilliant side dish! I used it to accompany roast chicken...added a bit of the sauce/stock to my gravy which made it very tasty :)

2. by eve on Thu 04 Aug 2011 @ 04:20

buenisimo!! my housband love it ! thanks Jamie i looked like terrrific wife :)

3. by eve on Thu 04 Aug 2011 @ 04:10

i am in the process yumi however i add onion i will let you know how finish ..sound yumi

4. by Alang on Tue 14 Dec 2010 @ 20:53

If, like me, you find saurkraut a little strong, this makes a lovely, sweeter, substitute.
I served it for supper tonight with steamed potatos and bockwurst, with a dolop of mustard for the sausages, Ace!!!

5. by Kylie on Thu 06 Aug 2009 @ 10:02

I have horrible memories of cabbage as a child and haven't touched it for years, but it was requested for a dinner for a friend, so I've just made this, and it's delicious! So glad I gave it a go, I'll definately be making it again! Thanks Jamie :)

6. by Louise on Sat 13 Jun 2009 @ 12:02

Delicious! I chopped the bacon into pieces and fried it separately just to give it some color and texture before adding in the drained braised cabbage with a knob of butter. Made a quick and thoroughly tasty snack.

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