Savoy cabbage with pancetta and garlic from Winter Food by Jill Norman
This recipe uses Italian flavours and oriental stir-frying to produce well-flavoured crisp cabbage. Most cabbages can be cooked in this way, but the savoy has the finest flavour.
Ingredients
- 2 tablespoons sunflower or olive oil
- 1 teaspoon fennel seeds
- 2 cloves garlic, chopped
- salt and freshly ground black pepper
- 500 g savoy cabbage, stalk removed and leaves finely shredded
- 100 g pancetta, chopped
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