Pan-Fried Pointed Cabbage with Leeks and Bacon


Prep time: 
20 minutes


Many medieval recipes teamed cabbage with leeks, onions and herbs, and we're continuing that tradition with this simple vitamin C-packed side dish.


  • 5 slices streaky bacon
  • 2 red onions
  • 2 leeks, cut into rings
  • 1 pointed cabbage, finely chopped
  • 1 tablespoon curly parsley, finely chopped
  • 2 tablespoon butter


  1. In a dry frying pan or skillet, cook the strips of bacon until crispy.
  2. Remove the bacon from the pan and allow to drain on kitchen paper.
  3. Add 1 tbsp butter to the bacon fat in the frying pan, along with the onion and leeks. Cook gently over a medium-low heat until soft and translucent.
  4. Add the cabbage, and cook until tender, stirring regularly (about 5 mins). Mix through remaining butter and season to taste.
  5. Place the cooked vegetables on a serving plate, crumble the crispy bacon over the dish and scatter with finely chopped parsley.
  6. Serve as a side with chicken or pork.


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Photo Credit: Jonny Hughes @jonny2love
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