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Braised white cabbage with bacon & thyme

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.

Nutritional Information (amount per serving)

Calories
140kcal
Carbs
6.0g
Sugar
5.7g
Fat
9.5g
Saturates
2.9g
Protein
6.1g

Serves 4-6   Approx time: 15   Difficulty: super easy

Ingredients

  • 565 ml organic chicken or vegetable stock
  • 6 rashers higher-welfare smoked streaky bacon
  • ½ handful fresh thyme leaves
  • 1 white cabbage, outer leaves discarded, halved and very finely sliced
  • 1 small knob butter
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
 

Method

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 lug of extra virgin olive oil, season to taste and serve immediately.

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