Bacon and Cabbage Frittata paint

I first came across this cabbage on a recent trip to Portugal. Each of the great restaurants from Lisbon to Algarve had their own take on it. My favourite version was at  the Elska Kitchen Aljezur   The chef there is amazing and all his dishes inspired my creative juices.

This version I recently created for Natural life magazine using their Manuka honey. (Natural Life magazine is free in health stores)

2-4 starter or main


  • 1 green hispi cabbage (sweetheart), outer leaves removed and quartered
  • 200 grams salted butter (soft)
  • 1 teaspoon ‘Manuka’ honey 
  • ½ teaspoon garlic, crushed
  • 30 grams toasted hazelnuts, roughly chopped
  • 10 black olives, pitted and sliced
  • 1 tablespoon salted capers, roughly chopped
  • Gluten Free

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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  1. Fill a large bowl with iced water, set aside. Boil a saucepan of water and blanch the quartered cabbage in it for 2-3 minutes, until softened but still al dente. Douse in the ice cold water to stop the cooking process, then drain once cool and pat dry with kitchen paper. 
  2. Gently mix together the butter, honey and garlic in a bowl. Add hazelnuts, olives and capers and mix till combined. 
  3. Spread cabbage wedges generously with the butter. Spoon leftover butter onto parchment and smooth into a sausage shape, then wrap in cling film and refrigerate.  
  4. Meanwhile, heat a large griddle pan or grill and then char the cabbage wedges on both sides for 2-4 minutes or until they are covered in char marks and the edges are crisp. Serve at once with extra butter if wished.