Jamie Oliver

Braised white cabbage with bacon and thyme

Superb with chicken or ham

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Braised white cabbage with bacon and thyme

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    140
    7%
  • Fat
    9.5g
    14%
  • Saturates
    2.9g
    15%
  • Protein
    6.1g
    14%
  • Carbs
    6.0g
    2%
  • Sugar
    5.7g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
recipe adapted from

Cook with Jamie

Nutrition per serving
  • Calories
    140
    7%
  • Fat
    9.5g
    14%
  • Saturates
    2.9g
    15%
  • Protein
    6.1g
    14%
  • Carbs
    6.0g
    2%
  • Sugar
    5.7g
    6%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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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