Braised Savoy Cabbage RecipeOrigin: Britain Period: Traditional |
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This cabbage dish makes an excellent accompaniment to sausages served with mashed potatoes. Addition of a little crushed caraway seeds (in the German fashion) gives the dish a lift and makes it an excellent accompaniment to pork, especially pork chops. Ingredients:
1 Savoy cabbage 
Braised Savoy Cabbage Preparation:Method:Only use the pale heart of the cabbage and cut this into four quarters. Remove the core and any thick ribs from each then wash thoroughly and drain in a colander. Bring a pan of unsalted water to a boil then add the cabbage and return to a boil. Cook on a rolling boil for 15 minutes then drain well before placing in a colander and rinsing under plenty of cold running water. Set aside to drain for 10 minutes. After this squeeze the cabbage pieces between your hands to remove as much excess water as possible then spread the quarters on a cloth before seasoning liberally with salt and freshly-ground black pepper. Spread out the bacon rashers with the back of a knife then use to line the base of flame-proof dish. Add the carrot, stud the whole onion with the clove then add this to the dish along with the herbs. Place the cabbage pieces on top of this then scatter the caraway seeds (if using) over the top. Cover the cabbage with more bacon rashers then pour over the stock. Bring the dish to a boil on the hob then cover with foil, transfer to an oven pre-heated to 160°C and cook for about 2 hours. Serve hot, straight from the cooking dish. |
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