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Creamed Savoy Cabbage with bacon and chestnut

This is a great accompaniment to roast chicken or turkey, so simple and quick to knock up. Usually if in season i would recommend going and picking your sweet chestnuts instead of buying them. Remember to roast them first for at least 15Min's at 160*c.

Serves 5


  • 1 head of Savoy Cabbage finely shredded
  • 100g streaky bacon finely diced
  • salt and pepper to season.
  • 25ml white wine
  • 25ml cream
  • 10g butter
  • 75g shelled, diced sweet chestnuts


  • Firstly put a pan of lightly salted water on to boil, then in a frying pan fry the bacon in a pan until crisp.
  • Place the cabbage into the water and bring back to the boil. Cook for 3-4 Min's ensuring the cabbage still has some bite to it and not completely limp.
  • Next drain and add to the bacon. Add the chestnuts and white wine, reduce by half then add the cream and butter
  • Bring to the boil, check and correct seasoning. Then serve.