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Cabbage & leeks with bacon & pine nuts
Prep 20 mins | Cook 15 mins | Serves 4 as a side dish
This delicious side dish is great for fussy veggie eaters!
2 tbs olive oil
250g rindless bacon rashers, chopped
2 medium leeks, trimmed, halved lengthways
and finely sliced
2 garlic cloves, chopped
1⁄2 medium savoy cabbage, trimmed and shredded*
1⁄3 cup dry white wine
1⁄3 cup chicken or vegetable stock
1⁄3 cup toasted pine nuts
1⁄4 cup grated parmesan cheese, to serve
*About 6 cups shredded cabbage is required
STEP 1 Heat oil in a large frying pan over medium heat. Add bacon and cook, stirring occasionally, for 5 minutes until golden. Add leeks and garlic and cook, stirring occasionally, for 4-5 minutes until tender.
STEP 2 Add cabbage to pan and stir to combine over medium heat. Add wine and cook for 1 minute. Stir in stock, cover and cook for 3-4 minutes until cabbage wilts. Stir through pine nuts and season with salt and pepper to taste. Sprinkle with grated parmesan cheese and serve.
Good for you ... Savoy Cabbage
![Savoy Cabbage](/assets/image-cache/cabbage-savoy.ce905c36.jpg)
An excellent source of vitamin C, which contributes to the normal functioning of our immune system.
Provides folate, one of the B group vitamins that is needed for normal formation of blood cells.
A source of dietary fibre, which helps the intestine to function normally and keep us regular.
The darker the leaves, the higher the vitamin content.