Spring Cabbage, Hazelnuts And Bacon Drizzled With Hazelnu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 450 | g | Trimmed small spring |
| cabbage torn into small | ||
| pieces | ||
| 2 | T | Hazelnuts, roasted and |
| skinned | ||
| 4 | Rashers dry cured streaky | |
| bacon | ||
| 2 | T | Hazelnut oil |
| 15 | g | Unsalted butter |
| 1/4 | t | Caster sugar |
| Light sprinkling of salt |
INSTRUCTIONS
Dry fry the bacon until crispy. Crumble or break up into small pieces. Roughly chop the hazelnuts. Heat the butter, sugar, salt and a splash of water in a wok. Add the cabbage and quickly stir fry until it wilts. Add the bacon and hazelnuts. Check the seasoning. Sprinkle on the hazelnut oil and serve very hot. This goes beautifully with the lavender roasted spring chickens. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1379
Calories From Fat: 818
Total Fat: 91.7g
Cholesterol: 109.8mg
Sodium: 1077.3mg
Potassium: 1638.3mg
Carbohydrates: 124.4g
Fiber: 14g
Sugar: 64.3g
Protein: 22.7g