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Description
This might be a little more complicated than some of my other Christmas recipes, but trust me, it’s worth it. I love Savoy cabbage... I don’t know if you could class it as super-healthy with the cream added, but it’s sinfully good.
Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. goose fat (or olive oil)
- 2 thick smoked streaky bacon (rashers, diced)
- 225 grams carrots (cut into matchsticks, as shown by Marco)
- 225 grams celeriac (cut into matchsticks, as shown by Marco)
- 1/2 Knorr Chicken Stock Pot
- 2 Tbsp. single cream
- 1/2 savoy cabbage (shredded)
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Directions
- Add the goose fat or oil to a pan over a medium heat.
- Add the bacon, carrots and celeriac, and stir whilst cooking for 5-6 minutes, cooking slowly to render the fat from the bacon. Once the bacon has some colour to it, add the cabbage, mix well and cook for a further 2-3 minutes until the cabbage has started to wilt (cooking leafy green vegetables until the leaves start to droop).
- Add the Knorr Chicken Stock Pot and the cream. Cook until it reduces down for 5-6 minutes.
- Spoon into a bowl and serve.
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