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Cabbage Braised with Bacon and Beer

I love serving this side dish alongside mashed potato and a perfectly grilled piece of snapper or cod. Based on a recipe by Rick Stein, this is a wonderful accompaniment for white, firm fish - and has proven to be a favourite among my male friends, especially my husband. Whenever he has made his lovely hand-made gyoza with a touch of cabbage, this is inevitably the meal to follow the next eve with the rest of the cabbage.

Pictured: Cabbage Braised with Bacon and Beer

1 small savoy cabbage, cored and thinly sliced
2 tbsp light olive oil
5 rashers rindless smoked streaky bacon, cut into thin strips
1 brown onion, finely chopped
2 garlic cloves, finely chopped
300ml/10fl oz chicken stock
300ml/10fl oz pale ale – I like Coopers
2 tbsp chopped parsley
salt and pepper


Bring a large pan of salted water to the boil, add the cabbage, bring back to the boil. Drain.

Heat the oil in a casserole pot, add the bacon and fry over a high heat until crisp and lightly golden.

Add the onion and garlic and fry for 5 minutes, until the onion is soft. You can add some more oil or a little butter for flavour if pan seems too dry.

Add the chicken stock and beer, let simmer 5-10 minutes to reduce the volume of liquid by at least half, over a high heat.

Add the cabbage and cook gently for a further 5 minutes to mingle the flavours. Add the parsley, and season with salt and pepper.

Serves 4