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Creamed cabbage with bacon and chestnuts

We stumbled upon this recipe recently, during our “chestnut period”. It was totally new for us, although it seems to be quite a popular winter side dish for all kinds of roasted meats or fish. So we instantly decided to give it a go, adopting Gordon Ramsay’s recipe, who serves it with pan-fried duck breast.

We both were very pleasantly surprised by the result. Furthermore, it is prepared in no time and with easily accessible products. Soft vegetables wrapped in cream sauce, are incredibly complemented by the dense textured pieces of chestnuts and crispy bacon.

Creamed cabbage with bacon and chestnutsI’ll definitely try a slightly changed variation of creamed cabbage, making it completely vegetarian and suitable for the fast.

Serves: 4
Preparation and cooking time: 25-30 minutes


One small celeriac (around 100g), diced
150g smoked bacon, cut into small pieces
1 tbsp thyme leaves
600g savoy cabbage, finely shredded
80ml double cream
150 – 200g cooked chestnut pieces, sliced
3 tbsp vegetable oil


Heat the vegetable oil in a large pan over medium heat. Add the celeriac and bacon and gently fry for 5 minutes, until the celeriac has browned and the bacon starts to crisp.

Creamed cabbage with bacon and chestnuts

Add the thyme, then the cabbage. Fry the cabbage for 5 minutes, until it starts to wilt. Pour some hot water (about 100ml), and simmer for 5 minutes until the water has evaporated and the celeriac is soft. If needed add more water and cook until the vegetables are tender.

Pour in the cream and stir to coat. Add the chestnuts and heat through.

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