Internet, look at the state of my cabbage patch.
I had no idea, back in June, that I was planting such a tyrannical vegetable. But, since then, my eight little Savoys have grown and grown, dwarfing the peas and throwing shade on the courgettes (although the latter don’t seem to mind the dark too much). Last Sunday, I decided it was finally time to pull up a couple of heads, wash the dirt and beasties off, and see how they tasted. Lo and behold, my cabbages have hearts, and there are now weeds growing in their place.
Now, I am not a fan of watery boiled cabbage. I’d happily eat it raw, or flash-in-the-pan-fried. My favourite cabbage dish, though, inspired by the foodie uncle, involves a pancetta-y twist and some flavourful chicken stock. I’ve eaten piles of it by itself, but it’s a tasty addition to Sunday lunch, too – especially lemon, garlic and herb roast chicken and crisp-edged roasted spuds.
Moreish bacon and cabbage
Ingredients for two gluttonous or four side-dish portions:
1 Savoy cabbage
150ml best chicken stock
1 onion
a knob of butter
around 10 slices / 100g of pancetta (buy Irish if you can – TJ Crowe and Sir Jack know their stuff! Streaky bacon works, too)
a handful of toasted pine nuts
salt & pepper to taste
What to do:
Rinse the cabbage leaves in some icy cold water, and chop roughly. Bring the chicken stock to the boil in a large pot and add the cabbage. Cover the pot and simmer for 15-20 minutes until the cabbage is soft but not falling apart. Keep an eye on the pot and add a spoonful or two of water if needed.
While the cabbage is cooking, chop the onion finely and fry in the butter until golden. Lift the onion out with a slotted spoon, add the pancetta and fry in the buttery oniony juices until crisp. Toss the pine nuts through for a couple of seconds at the very end, then remove the pan from the heat.
Once the cabbage has cooked through, drain off any remaining liquid. Return the cabbage to the pot and stir the pancetta, onion and pine nuts through. Season to taste, and serve immediately.
October 4th, 2011 at 10:54 pm
I got completely addicted to this in college and ate so much of it (plates and plates full, by itself) that I haven’t been able to look at it since. Maybe it’s time to bring it to London…
October 5th, 2011 at 12:17 pm
Do it! I bet that lovely butcher on your high street has pancetta.
October 5th, 2011 at 9:08 am
If I were a head of cabbage,
I’d cut myself in two.
The leaves I’d give to many,
but my heart I’d give to you.
A valentines rhyme from my first Valentine card given to me when I was 8.
I love cabbage and love your zippy recipe too Catherine.
Have you made cabbage rolls? Your little savoys would make beautiful little cabbage rolls.
October 5th, 2011 at 12:18 pm
Aw, I remember that rhyme! I have yet to try making cabbage rolls, but I fancy an Irishified version featuring some of Ed Hick’s sausage meat…
October 5th, 2011 at 3:29 pm
That is a great idea. We are getting some sausage meat from Oldefarm this weekend. I have a great cabbage roll recipe and will share with you next week :0)
October 5th, 2011 at 9:14 am
Love the recipe, will be trying that!
Mona, many many years since I heard that rhyme!
October 5th, 2011 at 10:21 pm
Thanks, Caroline – and me too, delighted Mona jogged my memory!
October 5th, 2011 at 9:55 am
Oo I must try this. The auld bacon and cabbage was always my favourite dinner as a child (I’m definitely my father’s daughter).
WiseMona, I love that rhyme!
October 5th, 2011 at 12:19 pm
Oh, do, and let me know how you get on!
October 5th, 2011 at 4:26 pm
My favourite way to eat cabbage is a recipe from the Barefoot Contessa, simply pan-fried with some butter, salt and pepper. Why did I never think to add bacon/pancetta before? Genius! I’ll definitely be making it your way next time.
October 5th, 2011 at 10:22 pm
Oh now, I add bacon to everything, even mac and cheese – sacrilege, I know!
October 7th, 2011 at 8:44 pm
I still love cabbage, even after spending some time on the evil cabbage soup diet. And everything is better with bacon – but i think i would definitely eat your recipe as the two portions option, no need for anything else with that lovely dish.
October 9th, 2011 at 7:03 pm
Ah, thanks Amee! Savoy cabbage is a class above the other members of its family, I think.
October 9th, 2011 at 5:58 pm
Yumzo! Your cabbage looks great, lovely to see the stuff being loved. And I have to compliment you on your roast potatoes in the background there – they look PERFECT. I might need you to teach me
October 9th, 2011 at 7:06 pm
Oh, they’re handily made! The secret is in the parboiling – give ‘em about ten minutes, another two minutes back in the pot after draining, and then rattle them about to bash the edges up. And I’m pretty stingy with the oil if I’m roasting them separately from the meat – makes them all the crispier!