Creamed Cabbage

by slowthinker

Prep time: 0:05 Overall time: 0:10

Servings: 4 servings

INGREDIENTS

a quater of a celeriac (julienne)
2 large carrots (julienne)
150g of pancetta (roughly chopped)
a whole savoy cabbage (finely chopped)
150ml good light home made chicken stock
150ml double cream (heavy cream)
seasoning

INSTRUCTIONS

Place pancetta in a medium-hot skillet and saute until golden. Add carrots and celeriac; saute for 2 minutes. Meanwhile, blanche the cabbage in boiling salted water for 2 minutes, then refresh in ice cold water. Add the blanched cabbage to the skillet and add the chicken stock. Reduce the stock by half over high heat. Add the cream and reduce slightly. Season heavily with cracked black pepper, but check the seasoning for salt as the pancetta is naturally salty. Serve in a large dish.

CHEF COMMENTS

My favourite vegetable side dish.

Tagged: cabbage, sidedishes add tags