Winter Irish cabbage with bacon in a fresh cream sauce


  • 1 head of savoy cabbage or other Irish cabbage
  • 1 pack of smoked bacon or rashers
  • 50g Avonmore Butter
  • 50mls Avonmore cooking cream
  • a drizzle of water
  • salt and pepper
  • Some fresh red chilli


Serves 5 as a side

  1. Take the outside leaves off the cabbage. Cut into four pieces and then chop into strips.
  2. Cut the bacon into fine slices.
  3. Melt a knob of the butter in a wide saucepan, add the bacon and cook on a high heat. You want the bacon to be slightly crisp.
  4. Remove the bacon from the pan. Add another knob of butter, allow to sizzle and drop the washed cabbage onto the pan.
  5. Season with salt and black pepper and add a little water (just enough to create a steam). Cook on a low to medium heat for 15 minutes or until soft.  Do not use a lid or you will loose the colour.  You may need to drizzle a little more water if the pan dries out.
  6. When the cabbage is almost cooked, add the cream, the rest of the butter and a little finely sliced red chilli.
  7. Bring to a simmer, add the bacon back into the pan.
  8. Season with salt and pepper and serve.
0.00 avg. rating (0% score) - 0 votes

Quick Recipe Finder

My Cookbook

Register now

Submit Recipe

Submit your recipe