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Baby savoy cabbage with pancetta and star anise

Name: Baby savoy cabbage with pancetta and star anise
Yield: Serves 6
Cuisine: Chinese recipes
Ingredients: 200g diced pancetta or smoked lardons; 4 star anise; 150ml white wine; 600ml fresh chicken stock, hot; 15g butter, softened; 15g plain flour; 12 baby savoy cabbages

Published: 28 Feb 07
Updated: 18 Mar 24

Make cabbage the star with our recipe for baby savoy with pancetta and star anise.

Easy
March 2007

Test kitchen approved

Serves 6
Ready in 20 minutes

Make cabbage the star with our recipe for baby savoy with pancetta and star anise.

Nutrition: per serving

Calories: 175kcals
Fat: 11.4g (4.4g saturated)
Protein: 12.2g
Carbohydrates: 7.8g (5.1g sugar)
Salt: 1.6g

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Ingredients

200g diced pancetta or smoked lardons
4 star anise
150ml white wine
600ml fresh chicken stock, hot
15g butter, softened
15g plain flour
12 baby savoy cabbages

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Method

Heat a frying pan over a medium-high heat. Add the pancetta and fry for 3-4 minutes, until golden. Add the star anise and cook for 1 minute. Pour in the wine, boil for a few minutes, then add the stock. Simmer rapidly for 5-6 minutes, until reduced by half.
Mix the butter and flour to a paste. Gradually whisk into the sauce, then simmer for 3-4 minutes, until thickened. Season with ground black pepper and discard the star anise.
Meanwhile, bring a large pan of water to the boil. Add the cabbages, cover and cook for 4-5 minutes, until just tender. Drain well. Pile the cabbages onto a platter and pour over the hot sauce. Serve with out five-spiced blackened duck.