Savoy cabbage with lemon and bacon
Serves: 8
Prep time: 10 minsTotal time: 
Recipe photograph by Tara Fisher
Savoy cabbage with lemon and bacon
This makes a lovely side to roast lamb
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
134Kcal
Fat
7gr
Saturates
3gr
Carbs
11gr
Sugars
4gr
Fibre
4gr
Protein
5gr
Salt
0.7gr
Dick and Angel Strawbridge, Escape To The Chateau
The stars of Channel 4’s Escape To The Chateau share an exclusive Easter feast for you to recreate at home
See more of Dick and Angel Strawbridge, Escape To The Chateau’s recipes
Dick and Angel Strawbridge, Escape To The Chateau
The stars of Channel 4’s Escape To The Chateau share an exclusive Easter feast for you to recreate at home
See more of Dick and Angel Strawbridge, Escape To The Chateau’s recipes
Ingredients
- 1 large savoy cabbage (about 550g)
- 1 x 160g pack smoked bacon lardons (or chopped streaky bacon)
- 25g unsalted butter
- 1 x 180g pack cooked chestnuts, sliced
- zest of 1 lemon
Step by step
Get ahead
Blanch the cabbage; refresh in cold water. Fry the bacon a few hours ahead. Complete from step 3; reheat thoroughly.
- Core and slice the cabbage. Put into a large pan on a high heat with a pinch of salt and pour in boiling water to about 1cm deep. Cover and cook for 4-5 minutes, then drain well.
- In a large casserole, dry-fry the bacon for 4 minutes over a high heat.
- Reduce the heat, add the butter and melt; stir in the chestnuts. Add the cabbage and lemon zest and toss to coat; season generously.
