Love Cabbage

Chou Savoie or chou de Milan (big, rough-leafed cabbage)

This simple cabbage recipe is irresistible, as I found out when my mate said to me, “If you are making cabbage that I will love, being not so keen on cabbage, you are a magician.”

Needless to say, I knew already that my cabbage had seduced many cabbage-haters before and so was confident it would keep on track. Any cabbage will do, but I happened to have an enormous Savoy cabbage on hand, the kind with the rumpled dark green leaves that looks like the one under which babies are discovered.

I peeled off the outer leaves to keep for stuffing with crushed nuts, rice, onion, garlic, but that’s another recipe and will emerge in P-O Life eventually. This basic recipe will tempt any and all cabbage-haters, if only because of the bacon. Who on earth in his/her/its/their right mind can resist crispy bacon strewn over just about anything? Except maybe ice cream.

So grab a cabbage, and if a big one, take off the outer leaves down to the tender middle part, cut out the heart of the cabbage and slice it thin. Cut the cabbage into nice 2-3-inch chucks and you will be ready to go.


  • 1 cabbage, smallish and pale green, or a large Savoy, outer leaves removed to stuff and innards chopped coarse or sliced finer to steam
  • 4 slices streaky bacom, cut into 1-inch piees and sautéed until crisp, reserving fat, and set aside.
  • 2 teaspoons of caraway seeds, called Carvi in the spice section of a market
  • 1 cup vegetable or chicken broth, or in a pinch, ½ cup water
  • Salt and pepper
  • 1 tablespoon butter


In a large pot, heat the broth or water, shake in a little salt and grind in a little pepper and add the chunks of cabbage. Cover the pot and let the cabbage wilt and soften thoroughly for about 15 -20 minutes.

Add the crispy bacon with its fat, the caraway seeds and butter and cook another 5 minutes.

Serve with lemon wedges. (Some like lemon, some don’t.)

I was deemed a magician and we had only two or three spoons left to add to my ever-expanding winter minestrone! Now to stuff those leaves…

Meet the chef

P-O Life reader, Suzanne Dunaway, has cooked since she was 5 years old, when she made cinnamon pinwheels from her mother’s pastry dough.

She LOVES to cook. Some might say she LIVES to cook. The smells, the tastes, the textures…

She is a firm believer in simplicity and creates her recipes in the ethos of ‘anyone can cook’.

After years of experience in her own kitchen, cooking schools and private classes all over the world, in this weekly blog, Suzanne shares with us her PO-inspired creations.

With many strings to her bow, she is also an artist and columnist, with two published cookbooks.

Get a copy of her ‘No Need to Knead: Handmade Artisan Breads in 90 Minutes’ here  

Or her 5 star rated book ‘Rome, at Home: The Spirit of La Cucina Romana in Your Own Kitchen’ here

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