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Savoy cabbage with beans and carrots

Savoy cabbage is a brassica, like cauliflower and broccoli. It has quite a different texture from white, spring or green cabbage – has loose leaves and a mellow flavour. Rather than the usual steamed cabbage, why not try the recipe below!

Cabbage with beans and carrots (serves 6)

What you need:

1 Savoy cabbage (quartered, cored and shredded), 25g butter, 4 rashers of streaky bacon (chopped), 2 carrots (peeled and chopped into small chunks), 400g can or haricot beans and 300ml of chicken stock

What to do:

Heat the butter in a wide saucepan. Add the bacon and carrots and sizzle for 3-4mins until the bacon starts to crisp. Stir in the cabbage, cook for 2mins until wilted, then add the beans. Pour over the stock and simmer for about 5mins until the beans are hot and the carrots are just cooked (recipe from Good Food Magazine)