Cabbage and pancetta with peas and mint

Recipe from: 14 october 2014
recipes, vegetarian, bacon

Ingredients 6
Servings 0
  • 250
    pancetta, cut into small blocks
  • 350
    shredded cabbage
  • 30
  • 1
    frozen peas, cooked for 2 minutes
  • 6
    mint leaves, chopped
  • salt and black pepper


Fry the pancetta in a non-stick pan (no butter or oil) until crispy and golden. Remove the pancetta and add the butter and cabbage to the same pan. Fry until cooked. Season the cabbage with salt and pepper. Add the peas. Taste again for seasoning. Add the mint and serve immediately.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

Read more on: bacon  |  vegetables  |  recipes

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