Gluten Free, Dairy Free
Calves’ liver with savoy cabbage and bacon
20 mins
Easy
2 Servings
Many people don’t like liver despite its high nutritional content. We’re hoping to change your mind with this simple dish – though please note, if you are not convinced the cabbage goes fabulously well with roast cod, braised oxtail, or as a side with a roast dinner.
Brilliant Bases Used In This Recipe
About This Recipe
Many people don’t like liver despite its high nutritional content. We’re hoping to change your mind with this simple dish – though please note, if you are not convinced, please don’t let that put you off… the cabbage goes fabulously well with roast cod, braised oxtail, or as a side with a roast dinner.
Why liver then? Well it’s often called nature’s multivitamin as it’s high in protein, vitamin A and six of the eight B vitamins, including folate our focus for the month. In fact, just 100g/4oz contains half of the folate you need for the day.
It marries really well too with savoy cabbage – also high in vitamin C, folate and fibre. Cabbage also contains compounds known as glucosinolates, which have been shown to help excrete the form of oestrogen which is linked to breast cancer and so it can really be of benefit to women in perimenopause and menopause.
Please find time when cooking this one to try and add the caraway seeds – they release really wonderful liquorice and citrus flavours to Elevate this dish from a flavour point of view.
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Ingredients
360g/12oz calves’ liver
2tbsp gram flour or corn flour
250g/9oz savoy cabbage washed and dabbed dry
80g/2.8oz raw smoked bacon lardons/cubed pancetta
100g/4oz thinly sliced shallots
1tsp caraway seeds
2tsp olive oil
50g/1.8oz double cream
Salt and pepper to taste
Nutrition Per Serving
Calories
650
Fats
44G
Carbs
18G
Protein
45G
Method
Pan-fry the bacon lardons or pancetta along with the caraway seeds until the bacon is crispy
Add the oil and shallots and cook for 2-3 minutes to soften
Chop the cabbage leaves as per the video and add to the pan, toss to wilt and turn the heat down
Thinly slice the liver and dust with corn flour or gram flour. Gently fry until cooked
Add the cream to the cabbage and fold through until warm. Add salt and pepper if needed
Place the cabbage on a plate and top with the liver to serve while still warm
