Savoy cabbage stew with bacon
If you want a quick & easy, cheap & cheerful dish for a midweek family supper, this Savoy cabbage stew with bacon will be just perfect. It’s more like a pottage that can be served with fresh, crusty bread.
Ingredients
Method
- Chop the onion and dice the bacon.
- Wash the potatoes, then peel (if not organic). Cut them into 2-3cm cubes.
- Heat the chicken stock, add half of the lemon juice and nutmeg. Add the potatoes, bring to the boil and cook for 10 minutes.
- Meanwhile, heat the oil in a frying pan, add the onion and bacon, then cook for 5 minutes or so, until the onion becomes soft and the bacon is crispy. Set aside.
- Rinse then thinly slice the cabbage leaves. Add these to the potatoes, together with the remaining lemon juice and cook for a few minutes under cover. When the cabbage is tender and the potatoes are cooked through, mash with a potato masher until the desired consistency is reached (it should remain quite bitty).
- Add the onion and bacon mixture and heat through.
- Taste and adjust the seasoning with salt and pepper.
- Serve hot.