BRAISED SAVOY CABBAGE WITH PANCETTA
Savoy cabbage is a winter favourite of ours, especially when braised and served with slow-cooked pork or sausage and mash. It's a truly warming dish that makes you want to cosy up at home in front of the fire after a long-walk.
COOKING TIME: 1 hour
SERVES: 4 people
WHAT YOU'LL NEED
1 onion, diced
2 carrots, diced
2 celery sticks, diced
1 savoy cabbage, quartered
500ml chicken stock
HOW TO MAKE
- Melt the butter in a heavy-based casserole style pan, one with a lid. Add the pancetta and fry, stirring now and then, until browned.
- Turn the heat to low, add the onion, carrots and celery and cook, stirring occasionally, for 15 minutes (this helps render the fat in the pancetta down).
- Add the savoy cabbage. Pour in the stock and season with salt and pepper. Bring up to a simmer, cover and cook for about 20 minutes, until the cabbage is tender.
- Serve with slow-cooked pork for a delicious Sunday lunch.