Fried savoy cabbage

I have this thing — perhaps it isn’t normal — but when I see a small, shapely, wrinkled Italian beauty in the shop, I just can’t walk past. One caught my eye again yesterday and wouldn’t leave me alone. So here she is. Or rather, here she was, because this savoy cabbage is already in my belly.

The simplest possible preparation: practically just cabbage and a little bacon. Nothing more. Super simple, not particularly time-consuming. I recommend it, and I’ll stop here because I’m off — to see Paddington Bear.

Oh, and I’ll definitely show off the drawing Nina promised me after seeing the film. Because it’s supposed to feature a character from that very film.

At a glance:

Preparation time: 35 minutes

Serves: 3 – 4 people

How many calories: well, probably a few, but you know cabbage generally speeds up your metabolism

Ingredients for fried savoy cabbage with bacon:

• a small head of savoy cabbage (a little smaller than a bowling ball)
• 100 grams of smoked bacon
• an 8 cm piece of Polish palcówka sausage (it’s a sausage; you can use extra bacon instead)
• 60 grams of butter
• a tablespoon of olive oil
• ground black pepper
• freshly ground mixed peppercorns
• salt

Recipe for fried savoy cabbage:

I separated the cabbage leaves. I cut the toughest part out of the leaves and put the leaves in the sink. I covered them with cold water and rinsed them thoroughly. Then I transferred the leaves to a large pot and covered them with boiling water (it took two full kettles).

The cabbage leaves soaked in the boiling water for about 5 minutes, then I drained them, set them aside to cool and dried them.

In a large frying pan, I heated the butter and olive oil and lightly fried the bacon and palcówka. After roughly 5 minutes, I added the cabbage, cut into strips 1.5 – 2 cm wide. I mixed everything and added the seasonings: salt, ground black pepper and freshly ground mixed peppercorns.

I fried it, stirring from time to time, over fairly high „heat” to begin with (I used setting 6 on a scale of 1 – 10). After about 10 minutes, I reduced the „heat” (to 3 on my induction hob’s scale of 1 – 10) and fried it for about another 20 minutes. Basically, the cabbage should be tender but juicy. The dish is ready. It makes an excellent side dish for dinner. You can easily eat it on its own too, for example for supper. Enjoy!