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Savoy cabbage with pancetta

Savoy cabbage with pancetta


For a light lunch, serve on toast topped with a poached or fried egg

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    875kj 211kcal
  • Fat
    Med 24%
  • Saturates
    High 35%
  • Sugar
    Low 7%
  • Salt
    Med 19%

% of adult’s reference intake | Carbohydrates per serving : 7g


  • 1 tbsp Co-op olive oil
  • 100g Co-op diced pancetta
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small savoy cabbage, tough stem removed, finely sliced
  • 3 tbsp Co-op double cream


  1. Heat the olive oil in a large frying pan over a medium heat
  2. Cook the pancetta and onion for 5 mins, until the pancetta is crisp and the onion is starting to colour
  3. Stir in the crushed garlic and cook for a further minute
  4. Add the cabbage to the pan, turn the heat up slightly and stir fry for 10 mins, until the cabbage is just tender but still vibrant in colour
  5. Stir through the double cream and serve immediately

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