Cavolo Agra (Cabbage with Bacon and Fennel Seeds) is a traditional Italian recipe for a classic accompaniment of cabbage and bacon steamed in water with white wine vinegar and fennel seeds. The full recipe is presented here and I hope you enjoy this classic Italian version of: Cabbage with Bacon and Fennel Seeds (Cavolo Agra).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Cavolo Agra (Cabbage with Bacon and Fennel Seeds): Classic Italian recipe for an accompaniment of cabbage and bacon steamed in water with white wine vinegar and fennel seeds served mounded on a bed of fried mushrooms and garnished with grated Parmesan.
Ingredients:
1 small, firm, cabbage, washed, drained and shredded
3 rashers of bacon, chopped
600ml water
1 tbsp white wine vinegar
salt and freshly-ground black pepper, to taste
1 tsp fennel seeds
Method:
Heat a pan (this must be large enough to take all the cabbage) then add the bacon and fry, stirring frequently, until it renders its fat.
Now add the cabbage, water, vinegar and fennel seeds. Season to taste then cook, uncovered, over low heat until the cabbage is tender and the majority of the liquid has evaporated away. Serve hot as an accompaniment. If desired, serve topped with grated Parmesan cheese.
)
