Creamed Savoy Cabbage & Bacon Recipe

Prepare cabbage

Remove any tough outer leaves from the Savoy cabbage. Cut the head into quarters and remove the core. Slice the quarters crosswise into 1–1.5 cm (about 1/2 inch) ribbons. Rinse under cold water to remove grit and drain well or spin in a salad spinner.

Mince aromatics

Peel and finely slice the onion. Peel and mince the garlic cloves. Set aside.

In a large heavy skillet or sauté pan over medium heat, add the butter and olive oil. When the butter has melted and is foaming, add the sliced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Add the sliced Savoy cabbage to the pan, turning to coat in the butter and oil. Cook over medium heat, stirring occasionally, for about 8–10 minutes until the cabbage has softened and just begun to wilt but still retains some texture. If the pan becomes dry, add 1–2 tablespoons of water to help steam the cabbage; do not overcrowd the pan — cook in batches if necessary.

While the cabbage cooks, chop the bacon into 1–2 cm pieces. Place a separate skillet over medium-high heat (no extra oil needed if bacon is fatty). Add the bacon pieces in a single layer and cook, stirring occasionally, until they’re crisp and golden and the fat has rendered, about 6–8 minutes.

Using a slotted spoon, transfer most of the crisp bacon to a paper towel–lined plate, leaving 1–2 tablespoons of rendered bacon fat in the pan for extra flavor. Reserve the bacon for finishing.

Return the reserved bacon fat to the cabbage pan (if you used water earlier, let it evaporate first), then season the cabbage with the salt, black pepper, and a pinch of freshly grated nutmeg. Stir to combine.

Reduce heat under the cabbage to low. Pour in the double cream and the milk, stirring to combine. Bring the mixture to a gentle simmer — small bubbles around the edge — and cook for 4–6 minutes until the liquid thickens slightly and coats the cabbage. Stir frequently to prevent the cream from sticking or burning.

If using, stir in the Dijon mustard and grated Parmesan now until the cheese melts and is incorporated, which will further thicken and enrich the sauce. Taste and adjust seasoning with additional salt and pepper if needed.

Fold in about three-quarters of the reserved crisp bacon so some stays to garnish. Cook another 1–2 minutes to warm the bacon through and let flavors marry.

Finely chop the parsley and chives. Sprinkle them over the creamed cabbage along with the remaining crisp bacon. Give the pan a final gentle stir to distribute herbs and bacon.

Serve the creamed Savoy cabbage and bacon hot as a gluten-free side dish. Leftovers will keep refrigerated in an airtight container for up to 3 days; gently reheat over low heat with a splash of milk or cream to loosen the sauce.