Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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Fried Cabbage, Bacon and Butter beans
A Sunday lunch side
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
20 minutes |
This dish is a perfect way to use up a cabbage that is just sat in the fridge, and only requires a few ingredients.
Ingredients
| 1/2 | green or savoy cabbage, cut into ribbons |
| 1 | 400g tin of butter beans, drained and rinsed |
| 1 | brown onion, diced |
| 4 | cloves of garlic, crushed |
| 200g | bacon lardons or bacon cut into 1cm by 1cm squares |
| 2 tbsps | olive oil |
| to taste | salt and pepper |
Method
1. Begin by filling a medium sized pot with boiling water and cooking the butterbeans for 4 minutes, the strain and set to one side
2. Place a large pan over a medium heat and add the oil. Once hot, cook the bacon until crispy brown bits begin to appear. Now Remove to a side dish.
3. Next, add the onions and cook for 5 minutes, stirring throughout. Loosen with a dash of water to help soften, this will also help deglaze the pan.
4. Next add the garlic and cook for 2 minutes.
5. Now, add the cabbage and cook until it has sweated down.
4. Finally add add the butterbeans and bacon, cook for 2 minutes.
Chef’s tips
Mixture of different cabbage types can add extra flavour and texture to the dish.