Cabbage with sake, brown butter crumbs and bacon

AT A GLANCE

  • Serves 4 people

The flavours of caramelised cabbage, sake, nutty butter and bacon work well together - and even better with roast chicken. Dry sherry works nicely in place of the sake, or simply use more stock instead.

  • 80 gm chilled unsalted butter, diced
  • 1 kg (1 small) Savoy cabbage, cut into 8 wedges
  • 100 ml chicken stock
  • 80 ml dry sake
  • 120 gm crustless sourdough bread, torn into small pieces
  • 4 streaky bacon rashers, diced
01   Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.
02   Preheat oven to 180C. Wipe out casserole with paper towels and return to heat. Brush cabbage wedges generously with brown butter and season to taste, then place in casserole in a single layer and fry, turning once, until charred (1-2 minutes each side). Add stock and sake, cover with a lid and simmer until tender (4-5 minutes), then uncover and simmer until almost all the liquid has evaporated (1-2 minutes).
03   Toss bread and bacon in remaining brown butter to coat, spread on a baking tray lined with baking paper and bake, tossing occasionally, until golden brown and crisp (6-8 minutes). Serve cabbage scattered with crumbs and drizzled with pan juices.

Topics:

BACON, CABBAGE, WINTER, SIDE DISH, BUTTER, SAKE

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

RICH, DRY YAMAHAI-STYLE SAKE , suggested by MAX ALLEN

FEATURED IN

July 2017

July 2017

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