Make it, Bake it, has come up with a new linky ‘In season’. For us to come up with recipes for seasonal produce and the first one up is the ‘Savoy Cabbage’.
Buying seasonal produce usually means cheaper food, less food miles and more than often supporting a local producer. In my case the food miles on my savoy cabbage was just 6 miles brought from my local fruit and veg shop that stocks as much local produce as they can.
So here is my favourite recipe to make with savoy cabbage. Taken from a twist of a recipe my Mum used to do with spring cabbage.
You will need:
1/2 Savoy Cabbage (finely shredded)
2 large carrots thinly sliced ( I did mine in thin batons)
1 medium onion sliced
2 garlic cloves diced
4-6 rashers of back bacon sliced ( I use smoked with all fat etc cut off)
1 tablespoon of oil (I used rapeseed as it is good with high temperatures but sunflower is good too)
1/4 teaspoon of ground nutmeg
A good grind of black pepper
salt if needed
- Heat the oil in a large frying pan or wok
- Add onion and bacon and cook for approximately 4 minutes or until the onion is softening and the bacon is cooked
- Add Carrots and cook for a further 2 minutes.
- Add savoy cabbage and cook for a further 3 minutes then add the garlic, nutmeg and black pepper.
- Cook this stirring all the time until the cabbage is cooked (no more than an extra 2 minutes) but still has some bite.
Then it’s already to serve and enjoy.
You can easily make this a one pan meal by adding chopped cooked new potatoes a little after the savoy cabbage.
To make it veggie just omit the bacon and add mushrooms and peppers and serve with an egg on top.
I served mine with roasted chilli new potatoes, some grated cheese for those who wanted to add and my two children both had a poached egg with their’s.
The other half of the savoy cabbage was shredded and put in chicken soup and some was added to a winter salad.