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Savoy Cabbage with Bacon, Stilton and Walnuts

This is such a classic British combination. Excellent on its own or served with mash potatoes and sausages.


1 tbsp olive oil
150g diced smoked bacon lardons
1 Savoy cabbage, cored, halved and shredded
½ tsp fennel seeds, crushed
100g Stilton, crumbled
50g walnuts pieces
Freshly ground white pepper


Heat oil in a wok or large frying pan. Add the lardons and cook for 4-5 minutes until beginning to crisp.

Add the cabbage and fennel seeds, and stir together. Stir-fry for a further 5-7 minutes until tender but still crunchy.

Add the Stilton and walnuts, season and stir-fry for 1-2 minutes and serve.