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Recipes Savoy cabbage

Braised savoy cabbage, brawn with garden herbs and fried bacon mousse


  • 8 slices TRENDITION brawn with garden herbs (40 grams each)
  • ¼ savoy cabbage
  • 40 g butter
  • Sea salt, pepper and nutmeg

For the mousse:

  • 200 g bacon
  • 1 dl olive oil
  • 2 dl culinary cream
  • A few tarragon leaves


For the mousse:

  • Simmer the bacon in the olive oil and add the cream and tarragon leaves. Simmer for about 5 minutes on a low heat. Pour the mixture into a blender and blend.
  • Finely shred the savoy cabbage and cook it al dente in plenty of water. Drain and rinse under cold water. Braise the cabbage in the butter and then add seasoning.
  • Cut the slices of TRENDITION brawn with garden herbs into 16 equal strips.


  • Put the savoy cabbage between two slices of brawn, then repeat.
  • Drizzle a line of bacon mousse on the plate and finish off with a few tarragon leaves.

Products with this recipe

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3550 Heusden Zolder

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