This braised cabbage dish combines savory flavors from bacon and leeks, enhanced by sweet corn and fresh thyme, creating a deliciously comforting side perfect for any meal.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Savoy Cabbage | 1 | thinly sliced |
Leeks | 2 | sliced into thin half moons |
Corn | 2 ear | kernels cut from cob |
Bacon | 4 strip | thick cut |
Olive Oil | 2 tbsp | |
Salt | 1/2 tsp | |
Thyme | 6 sprig | leaves picked and chopped |
PREPARATION
Cut the bacon into “lardon” shapes.
Stack the slices on top of each other, and slice into ¼ inch pieces, which will be longer than they are wide. Heat a skillet over low and add the bacon. Cook, stirring regularly, until most of the fat has rendered out and they are slightly crispy. Remove the bacon from the pan, leaving the fat.
Add the leeks to the pan.
Cook in the bacon fat over medium low heat until they start to soften, 4 minutes. Add ½ tsp salt and the corn, stir to combine. Now begin to add the cabbage. This may take a few rounds. Add enough cabbage that fits in the pan, stir to combine, let it wilt for a minute, then add the rest of the cabbage. Once all of the cabbage is in the pan, add the thyme and cook until the cabbage is soft, 5-6 minutes. Low heat is the key here.
Remove from heat,
add bacon, stir and serve.