Recipes > Vegetable Recipe > Savoy Cabbage with Bacon, Carrots and Celeriac

Savoy Cabbage with Bacon, Carrots and Celeriac

I want intensity of flavour

This might be a little more complicated than some of my other Christmas recipes, but trust me, it’s worth it. I love Savoy cabbage... I don’t know if you could class it as super-healthy with the cream added, but it’s sinfully good.

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Ingredients

1tbsp goose fat or olive oil
2 rashers thick smoked streaky bacon, diced
225g carrots, cut into matchsticks, as shown by Marco
225g celeriac, cut into matchsticks, as shown by Marco
½ Knorr Chicken Stock Pot
2tbsp single cream
½ Savoy cabbage, shredded

By not using water, we’re intensifying the flavour. Goose fat, a little bit of cream and, most importantly, a little bit of Knorr Stock Pot makes all the difference

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Method

1. Add the goose fat or oil to a pan over a medium heat.

2. Add the bacon, carrots and celeriac, and stir whilst cooking for 5-6 minutes, cooking slowly to render the fat from the bacon. Once the bacon has some colour to it, add the cabbage, mix well and cook for a further 2-3 minutes until the cabbage has started to wilt (cooking leafy green vegetables until the leaves start to droop).

3. Add the Knorr Chicken Stock Pot and the cream. Cook until it reduces down for 5-6 minutes.

4. Spoon into a bowl and serve.

* Healthy Tips:
Use olive oil instead of goose fat.
Try Elmlea Light rather than double cream.
Substitute smoked streaky bacon for un-smoked back bacon.