Monday, 23 November 2009

savoy cabbage with white beans

Savoy cabbage is one of my favourite vegetables from this time of year. And one of the best ways of serving it is like this.

One Savoy cabbage
Can of cannelli or butter beans
Three rashers of smoked back bacon

Strip the leaves off the cabbage and rinse under running water to remove any grit. Use a sharp knife to cut either side of the stalk to remove it. Stack the halves of the leaves and shred into pencil width strips. Place the shredded cabbage in a steamer, rinse the beans and place on top, steam for about 5 minutes, the cabbage needs to be cooked but with a little bite.

Cut the rashers of bacon into strips. Whilst the cabbage is steaming heat a small glug of olive oil in a frying pan over a medium heat and add the bacon bits, stirring until the fat runs and the meat is cooked. Add the cabbage and beans to the bacon stirring to coat with the fat and to mix the ingredients together. Season with pepper to taste, it shouldn’t need salt.

Serve as a side with gammon or, my favourite, rustic sausages like the Toulouse ones from Sainsbury’s. (I cook the sausages first in the same pan!)

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