Creamed Savoy Cabbage

Creamed Savoy Cabbage(Recipe courtesy of Cambridge Cookery School)

  • Preparation: 5 minutes
  • Cooking: 20-25 minutes
  • Portions: 4 portions
  • Food sources: Fresh, seasonal vegetables can be purchased from most good local retailers/producers, including Mayflower Organics at the Cambridge market on Sundays


  • 2 tablespoons of sunflower and olive oil (a good mixed oil for cooking)
  • 6 rashers of smoked, streaky bacon, chopped
  • 1 large carrot, peeled and finely diced
  • 1/4 celeriac, peeled and finely diced
  • The outer ½ of a Savoy cabbage, finely sliced
  • 200ml double cream
  • Maldon sea salt
  • Freshly ground black pepper


  1. Heat the oil in a large, heavy pan. Add the bacon and fry for a couple of minutes. Add the carrot and celeriac. Cover with a lid or foil and cook for 10 minutes or until the vegetables are soft.
  2. Add the shredded cabbage and cook for 3-4 minutes.
  3. Add the cream and simmer for a few minutes. Season with salt and pepper.