Baby savoy cabbage with pancetta and star anise

Baby savoy cabbage with pancetta and star anise
  • Serves icon Serves 6
  • Time icon Ready in 20 minutes

Make cabbage the star with our recipe for baby savoy with pancetta and star anise.

Nutrition: per serving

Calories
175kcals
Fat
11.4g (4.4g saturated)
Protein
12.2g
Carbohydrates
7.8g (5.1g sugar)
Salt
1.6g
Calories
175kcals
Fat
11.4g (4.4g saturated)
Protein
12.2g
Carbohydrates
7.8g (5.1g sugar)
Salt
1.6g

Ingredients

  • 200g diced pancetta or smoked lardons
  • 4 star anise
  • 150ml white wine
  • 600ml fresh chicken stock, hot
  • 15g butter, softened
  • 15g plain flour
  • 12 baby savoy cabbages

Method

  1. Heat a frying pan over a medium-high heat. Add the pancetta and fry for 3-4 minutes, until golden. Add the star anise and cook for 1 minute. Pour in the wine, boil for a few minutes, then add the stock. Simmer rapidly for 5-6 minutes, until reduced by half.
  2. Mix the butter and flour to a paste. Gradually whisk into the sauce, then simmer for 3-4 minutes, until thickened. Season with ground black pepper and discard the star anise.
  3. Meanwhile, bring a large pan of water to the boil. Add the cabbages, cover and cook for 4-5 minutes, until just tender. Drain well. Pile the cabbages onto a platter and pour over the hot sauce. Serve with out five-spiced blackened duck.

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