Cabbage and pancetta with peas and mint

By Food24
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Tap for method

Ingredients (6)

250 g pancetta — cubed
350 g cabbage — shredded
30 g butter
1 cup peas — frozen, cooked
6 fresh mint — chopped
salt and freshly ground black pepper
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Method:

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.



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