📝 About This Recipe
This soul-warming stew is a quintessential British comfort classic, celebrating the humble marriage of sweet, tender cabbage and salty, wood-smoked bacon. Rooted in the farmhouse traditions of the UK, this dish transforms simple pantry staples into a rich, velvety masterpiece through slow-simmering and a touch of sharp English mustard. It’s a hearty, nourishing bowl that captures the essence of a damp English afternoon spent by a roaring fire.
🥗 Ingredients
The Base
- 250 grams Smoked Back Bacon (thick-cut and sliced into 1-inch lardons)
- 50 grams Unsalted Butter (high-quality grass-fed preferred)
- 2 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 3 large Garlic Cloves (minced)
The Heart
- 1 large head Savoy Cabbage (cored and shredded into 1/2 inch strips)
- 400 grams Maris Piper or Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 800 ml Chicken or Vegetable Stock (low sodium, hot)
- 100 ml Dry White Wine (optional, for deglazing)
Seasoning & Finish
- 1 tablespoon English Mustard (for a gentle heat)
- 4-5 sprigs Fresh Thyme (leaves stripped)
- 2 pieces Bay Leaves (dried)
- 60 ml Heavy Cream (optional, for a silky finish)
- to taste Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Place a large heavy-based pot or Dutch oven over medium heat. Add the bacon lardons and cook for 6-8 minutes until the fat has rendered and the bacon is crisp and golden brown.
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2
Using a slotted spoon, remove the crispy bacon from the pot and set aside on a paper towel, leaving the rendered fat in the pan.
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3
Add the butter to the bacon fat. Once foaming, add the onions, carrots, and celery. Sauté for 8-10 minutes over medium-low heat until the vegetables are soft and translucent but not browned.
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4
Stir in the minced garlic and thyme leaves. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
If using wine, pour it in now to deglaze the pan. Use a wooden spoon to scrape up all those delicious brown bits (fond) from the bottom. Let the wine reduce by half.
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6
Add the cubed potatoes and the shredded Savoy cabbage to the pot. It may look like a lot of cabbage, but it will wilt down significantly.
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7
Pour in the hot stock until the vegetables are just covered. Add the bay leaves and the English mustard, stirring well to incorporate the mustard into the liquid.
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8
Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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9
Simmer gently for 20-25 minutes, or until the potatoes are fork-tender and the cabbage is soft and buttery.
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10
Remove the lid and stir back in two-thirds of the cooked bacon. If the stew is too thin, crush a few of the potato cubes against the side of the pot to thicken the broth naturally.
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11
Stir in the heavy cream (if using) and season with salt and plenty of freshly cracked black pepper. Taste carefully, as the bacon and stock already provide significant salt.
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12
Remove the bay leaves. Ladle the hot stew into deep bowls.
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13
Garnish with the remaining crispy bacon lardons and a generous sprinkle of fresh parsley before serving.
💡 Chef's Tips
For the best texture, use Savoy cabbage; its crinkled leaves hold the broth better than smooth varieties. Don't rush the onion sautéing—caramelizing them slightly adds a deep sweetness that balances the salty bacon. If you prefer a thicker stew, you can add a tablespoon of flour to the vegetables before adding the stock to create a light roux. Always use smoked bacon for this recipe; the smokiness is essential for that authentic British farmhouse flavor profile. This stew tastes even better the next day after the flavors have had time to meld in the refrigerator.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered crusty sourdough or traditional Irish soda bread. Pair with a glass of crisp dry cider or a classic British Ale. A side of sharp cheddar cheese cubes adds a lovely textural contrast when dropped into the hot stew. For a lighter meal, serve alongside a simple green salad with a sharp vinaigrette.