Creamy Cabbage and Bacon
This simple, cabbage with bacon and cream side dish can be made on the stove or in the slow cooker and is the perfect, indulgent accompaniment to your favourite roast dinner.
Equipment
- Chef’s knife + chopping board
- Salad spinner or large sieve / colander
- 1 mini prep bowl
- Large saucepan + cooking spoon
Ingredients
- 120 g smoked streaky or dry cure bacon sliced ½ inch
- ½ tablespoon olive oil
- 1 savoy cabbage
- 1 tablespoon water
- 15 g / 1 tablespoon butter slightly salted or salted
- 150 ml double cream
- Black pepper to taste see note 1
Instructions
ON THE STOVE
- Slice the cabbage in half and cut out the bottom core. Roughly slice into ½ inch strips, removing any large stalks. Submerge in a large bowl of cold water for a thorough wash and then drain using a large sieve or salad spinner.
- Heat the oil in a large non-stick saucepan over a medium-low heat for around 2 minutes. Add the bacon and fry, stirring often for 3 minutes or until opaque, not browned. (See note 2)
- Add the butter and when bubbling add the cabbage and water. Reduce the heat to low and cover for 5 minutes. Then uncover and cook for 20 minutes, stirring often and making sure nothing gets browned.
- Next, stir through the cream and black pepper and cook for a further 5 minutes, stirring often, to thicken the cream.
SLOW COOKER
- Follow step 1 above and then step 2 in your removable slow cooker pot if you have one.
- Top the fried bacon with the cabbage pushing it down to fit more in if you have a smaller slow cooker. Drizzle the water and then the cream all over. Add the black pepper and cover. Set to 2 hrs on high. After 1 hour, give the cabbage a stir so it’s all coated in the cream and water. Replace the lid. Check at 1hr 30 mins if the cabbage is done, it should be soft but slightly crisp to eat. If not done yet, stir well again and replace the lid for the remaining 30 mins. If ready, stir well and switch the slow cooker off, keep the lid off and it will stay warm for another 30 mins at least if you aren’t immediately ready to serve. Stir well before serving.
Notes
Note 1: I haven’t included salt as the bacon and butter is salty enough.
Note 2: Be sure to cook on the lowest heat and to stir often. If anything browns, once you add the cream it will cast a brown tint to the whole dish (it will still taste good though!).
MAKING IT IN ADVANCE
The cabbage can be prepped the day before, as can the bacon, just store both in the fridge in airtight food bags/containers. You can cook the whole dish the day before and refrigerate, then microwave until piping hot, 3-4 minutes, stirring halfway. Or make it weeks in advance and freeze. Defrost in the fridge for 24 hours before microwaving.Baby & Toddler
For over 12 months, you can remove the bacon from their serving if you like. For under 12 months - fry the bacon in a separate pan so the salt from it doesn’t seep into the cabbage. Then just toss everything together after little ones portion has been removed. Little one will be able to palm these strips as they are.
STORAGE
You can store leftovers in an air-tight container in the fridge for up to 3 days (2 + cook day). You can also freeze leftovers, just be sure to defrost them for 24 hours in the fridge before reheating and you might want to add a drop of water in before you microwave them and stir half-way through.
Nutrition
Calories: 276kcalCarbohydrates: 15gProtein: 10gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 353mgPotassium: 518mgFiber: 6gSugar: 7gVitamin A: 867IUVitamin C: 83mgCalcium: 119mgIron: 1mg
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