Cabbage with sake, brown butter crumbs and bacon

The flavours of caramelised cabbage, sake, nutty butter and bacon work well together - and even better with roast chicken. Dry sherry works nicely in place of the sake, or simply use more stock instead.

You'll need

80 gm chilled unsalted butter, diced 1 kg (1 small) Savoy cabbage, cut into 8 wedges 100 ml chicken stock 80 ml dry sake 120 gm crustless sourdough bread, torn into small pieces 4 streaky bacon rashers, diced


  • 01
  • Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.
  • 02
  • Preheat oven to 180C. Wipe out casserole with paper towels and return to heat. Brush cabbage wedges generously with brown butter and season to taste, then place in casserole in a single layer and fry, turning once, until charred (1-2 minutes each side). Add stock and sake, cover with a lid and simmer until tender (4-5 minutes), then uncover and simmer until almost all the liquid has evaporated (1-2 minutes).
  • 03
  • Toss bread and bacon in remaining brown butter to coat, spread on a baking tray lined with baking paper and bake, tossing occasionally, until golden brown and crisp (6-8 minutes). Serve cabbage scattered with crumbs and drizzled with pan juices.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rich, dry yamahai-style sake

Featured in

July 2017

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