Jazz up plain old cabbage with the addition of some salty pancetta, cream, Parmesan cheese and a little bit of garlic. This dish might not be the healthiest, but it sure is delicious!
- 1kg Savoy cabbage
- 6 rashers pancetta or 150g pancetta cubes
- 250ml single cream
- 50g freshly grated Parmesan plus a little extra
- 2 garlic cloves
- Black pepper
Finely shred the cabbage, discarding the core and the outer leaves. Drop the cabbage into a pan of boiling water and cook until softened. Drain and leave to dry.
Dice the pancetta. Dry fry in a frying pan for 7-8 minutes or until it starts to render fats. Mince the garlic and add to the bacon for the last couple of minutes of cooking.
Stir the 50g parmesan into the cream and season with black pepper. Add the cabbage and cream mix to the frying pan. Stir well until well combined and until the cream has coated the cabbage.
To serve, sprinkle over the extra parmesan.