Braised savoy cabbage with crispy bacon
2 portion(s), small, quartered
6 medium, trimmed and sliced
Vegetable stock cube(s)
1 cube(s), make up to 400ml with hot water
⅛ teaspoons, level
Calorie controlled cooking spray
Bacon medallions, raw
4 rasher(s), snipped into pieces
- Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
- Trim the stalks of the cabbage to remove some of the hard core. Arrange in a shallow baking dish that has a lid, or use a roasting tin and a sheet of foil. Add the spring onions and stock. Season with nutmeg (if using) and black pepper. Cover and bake for 30 minutes.
- Five minutes before the cabbage is ready, spray a non-stick frying pan with calorie-controlled cooking spray. Add the bacon and cook until crispy. Serve 2 quarters of cabbage per person, sprinkled with the crispy bacon.
- Cook’s tip: Simply leave out the bacon if you are cooking for vegetarians.