Savoy cabbage with fennel and hazelnuts
4 servings
30 minutes
Savoy cabbage with fennel and hazelnuts is an exquisite dish of French cuisine, featuring the tender, slightly sweet notes of cabbage and fennel complemented by the crunchy accent of roasted hazelnuts and aromatic bacon. Thyme adds depth to the flavor, while lime juice provides a light refreshing tang. This dish is perfect as a standalone hot meal or as a side to meat dishes. French cuisine is renowned for its delicate balance of flavors, and this recipe is a wonderful example of its culinary mastery. Historically, savoy cabbage was popular among European peasant dishes, but due to culinary evolution, it has earned its place in refined recipes. The rich flavor and textural variety make this dish an ideal choice for cozy family lunches or festive dinners.
1
Cut the bacon into cubes, lightly fry, and simmer in a pan with thyme sprigs.
- Smoked bacon: 300 g
- Thyme: 3 sprigs
2
Chop the cabbage and fennel finely and sauté lightly.
- Savoy cabbage: 900 g
- Fennel: 200 g
3
Then add 4 tablespoons of water, salt, and simmer in the pan.
- Salt: to taste
4
Mix bacon with chopped nuts and cabbage in a pot, add lime juice and simmer until cooked.
- Smoked bacon: 300 g
- Hazelnut: 40 g
- Savoy cabbage: 900 g
- Lime juice: 2 teaspoons