Savoy Cabbage with Smoked Bacon in Partridge Broth

Savoy Cabbage photographs beautifully and it tastes even better. Whether it is part ofyour mid-week meal or Sunday roast, this Savoy cabbage, smoked baked in partridge broth side dish never disappoints. It is slightly bitter, smokey and very satisfying. If you fancy a richer finish add a knob of butter, it works for the French it will certainly work for you.

I prepared this dish with partridge broth because I had some available, however, you can substitute the broth if you wish. For clean flavours, I urge you to use homemade broth. I hope you attempt some of these recipes with your own spin if you wish.

Ingredients

1 savoy cabbage

200g smoked bacon

50g butter

Bunch of Chopped chives

200ml partridge broth or any broth of your choice

Salt and freshly ground pepper

Method

Heat a large pot, add the bacon and cook for 3 -4 minutes until slightly crisp and has colour.

Add the butter and cabbage, mix all together.

Add the broth, cover and gently simmer for 8minutes until the cabbage is tender.

Add the salt, pepper and chives and simmer for a further 2 minutes and serve.

Enjoy