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"A special thank you Maynard and Benedict. You were excellent teachers and gave us more than you probably realized. Your interaction with us amateur cooks was respectful of our inexperience and yet direct in your presentations. The techniques and short cuts you showed us were invaluable. I was made to feel, "I can do that when I get home." The quality of food and its presentation were worthy of a five star rating."

Walter Vogel
Hollywood
USA


Walnut Grove Recipes

Sautéed Savoy Cabbage

 

Sauteed savoy cabbage



Ingredients
Serves 4/6

  • 1/4 savoy cabbage
  • 150g smoked bacon lardons
  • 50g salted butter
  • 3 onions
  • 4 cloves of garlic
  • 1 tbsp freshly chopped thyme
  • salt & pepper
  • 1 tbsp olive oil

This dish is very simple but tasty. It can be cooked within 10 to 15 minutes and is fantastic served either as a vegetable dish, with perhaps a traditional roast dinner, or can also be used as part of a composite dish such as pan-fried chicken breast served on a bed of savoy cabbage with a wild mushroom & truffle sauce.

Method

1. Finely slice onions & garlic. Heat a heavy based saucepan or wok, add olive oil then add the onion, garlic, thyme and bacon lardons (bacon sliced into strips) and fry until the bacon is golden brown.

2. Finely shred the cabbage and add to the pan with the butter and continue to cook over a medium heat until the cabbage is just cooked.

3. Season to taste and serve.

 
Free cabbage recipe

Shredding cababge

Sauteed bacon & onions
Adding cabbage to pan
Serving cabbage


Serving Suggestions

As well as the dishes mentioned above this also goes very well with roasted fillet of salmon and is fantastic with most game.

Advanced preparation

Although all the vegetables and herbs can be pre-sliced/washed beforehand, it is better to cook this dish just before serving to ensure freshness of flavour and colour.


Walnut Grove cookery courses - a dream vacation - in wonderful surroundings

Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?

Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.