Dukeshill Ingredients
200g bacon, chopped
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Other Ingredients
1 Chou or Savoy Cabbage, shredded very finely
1 tbsp olive oil
25g butter
¼ tsp salt
250ml white wine
5g knob of butter
250ml double cream
freshly ground black pepper
50g walnuts, toasted
30g Parmesan, finely grated


Rated 5 stars by 1 users

We first tried this in a fantastic restaurant called Jo Jo’s in Whitstable. This is my attempt to re-create it and I’m hoping you find it as delicious as I did. Always make sure you use a top quality dry cured bacon such as ours.
Category Dinner
Serving 3-4
Prep Time 15 minutes
Cook Time 20 minutes


  1. Step 1 Begin by heating a heavy based pan over a high heat and cooking the bacon for 3-5 mins. Remove the bacon from the pan.

  1. Step 2 Add the oil and 25g butter to the pan and allow to heat over the high heat. Once the butter starts to foam add the cabbage and ¼ tsp salt, tossing the cabbage as it wilts down. Keeping the heat high add the wine and reduce by half.

  1. Step 3 Add the knob of butter, then add the cream and seasoning. Bring to the boil to thicken.

  1. Step 4 Remove from the heat and stir through the bacon. Plate up sprinkling each dish with the walnuts and grated Parmesan.

Recipe Note

This is also delicious served alongside a grilled piece of chicken.

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