Cabbage and Piggies
Description:
🥓 A traditional English recipe that I altered just a tad to decrease the sodium content. If you’re not watching your salt intake, use regular bacon and butter. This dish combines the hearty flavors of cabbage with the savory goodness of bacon, making it a comforting and satisfying meal for the whole family.
Cook Time: 25 minutes
Prep Time: 10 minutes
Total Time: 35 minutes
Recipe Category: Pork
Keywords: Grains, Vegetable, Meat, European, Kid Friendly, Less than 60 Minutes, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 276.1
- Fat: 18.3g
- Saturated Fat: 6.6g
- Cholesterol: 47.6mg
- Sodium: 436mg
- Carbohydrates: 12.2g
- Fiber: 4.8g
- Sugar: 7.5g
- Protein: 17.3g
Ingredients:
- 1 white cabbage
- 8 slices of unsalted butter
- 1/2 cup of margarine
- 1 pinch of ground allspice
- 1 pack of bacon
Instructions:
| Step | Description |
|---|---|
| 1 | Trim and quarter the cabbage and wash it well. |
| 2 | Bring a large pan of water to the boil and throw in the cabbage. |
| 3 | While it is cooking, cut the bacon into small pieces and fry in the butter in a hot frying pan. |
| 4 | When it is tender, after about 10 minutes, drain the cabbage thoroughly, cut it into shreds with a knife and press lightly to strain off the water. |
| 5 | Place it in a mound on a warm deep dish and throw the bacon and its hot fat over the top. |
| 6 | Season with salt and pepper and a pinch of allspice and serve large helpings. |
Recipe Notes:
- Ensure to drain the cabbage thoroughly after cooking to avoid excess water in the dish.
- You can adjust the seasoning according to your taste preferences. Add more salt, pepper, or allspice if desired.
- This recipe can be easily customized by adding other vegetables or herbs for extra flavor and nutrition.
Enjoy this hearty and flavorful dish of Cabbage and Piggies, perfect for a cozy family dinner or a comforting meal on a chilly evening. With its simple preparation and delicious taste, it’s sure to become a favorite in your household.
