Sauteed Savoy Cabbage with Bacon

Name: Sauteed Savoy Cabbage with Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium onion (about 100 g/ 3.5 oz); 100 g/ 3.5 oz streaky bacon; ½ to 1 savoy cabbage (depending on size, about 900 g/ 2 lbs/ more or less 10 cups when shredded); 1 garlic clove; 3 tablespoons olive oil; 125 ml/ 4.2 fl.oz/ ½ cup vegetable stock (from ½ a cube is fine); 2 heaped tablespoons crème fraiche; fine sea salt and pepper; grated nutmeg

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Author : Adina

cabbage and bacon cabbage creme fraiche cabbage recipes

Ingredients

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1 medium onion (about 100 g/ 3.5 oz)100 g/ 3.5 oz streaky bacon½ to 1 savoy cabbage (depending on size, about 900 g/ 2 lbs/ more or less 10 cups when shredded)1 garlic clove3 tablespoons olive oil125 ml/ 4.2 fl.oz/ ½ cup vegetable stock (from ½ a cube is fine)2 heaped tablespoons crème fraichefine sea salt and peppergrated nutmeg

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Instructions

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Step 1

Chop the onion finely. Set aside.

Step 2

Cube the bacon, if not already cubed.

Step 3

Quarter the cabbage, remove the core, place a quarter on its flat side and shred the savoy cabbage into ribbons.

Step 4

Heat the olive oil in a large skillet or Dutch oven on medium heat. Saute the onion until translucent, add the bacon and fry for a couple of minutes.

Step 5

In the meantime, finely chop the garlic. Add it to the skillet. Saute for about 5 minutes, stirring often.

Step 6

Pour the vegetable stock into the pot. Stir again, cover, and cook on low heat for about 20 minutes until the liquid has evaporated and the savoy cabbage is cooked, but not mushy.

Step 7

Remove from the heat and stir in the crème fraiche.

Step 8

Adjust the taste with salt, pepper, and freshly grated nutmeg.