Cabbage with bacon and sausage recipe

14 ratings Rate
  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 445 calories / serving
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Cabbage with bacon and sausage (h)

Gently fry the pork belly, lardons or bacon in the butter in a large casserole until crisp and brown all over. Remove with a slotted spoon and set aside.

Add all the remaining ingredients except the sausage to the pan with 3 tablespoons water. Cover and cook on a low-medium heat for 25 minutes.

Stir in the sausage and cook for 10 minutes more. Season with lots of black pepper (it shouldn’t need much salt) and top with the bacon to serve. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 150g cooked and smoked pork belly, cubed or lardons or smoked bacon, chopped
  • 20g unsalted butter
  • ½tsp cranberries, lightly crushed
  • 1 head green cabbage, cored and roughly chopped
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 400g Kielbasa (Polish smoked sausage), thickly sliced or cubed
  • Energy 1850kj 445kcal 22%
  • Fat 32g 45%
  • Saturates 13g 64%
  • Sugars 9g 9%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 13.4g Protein 22.3g Fibre 5.4g


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