

In this recipe a little bacon goes a long way in flavoring gently braised savoy cabbage. Savoy, with its crinkly leaves, leads all other cabbages in its concentration of phytonutrients, like beta-sitosterol and pheuphytin-A- which is more than you’ll ever want to know about a vegetable, except that cabbage was once called “the medicine of the poor.” Chemistry aside, this is a delicious preparation for a mild, sweet-fleshed fish previously known as Patagonian toothfish and renamed for obvious reasons
Serves 4
1 medium savoy cabbage, about 1 3/4 pounds
3 ounces slab bacon, nitrite-free
4 7-ounce thick Chilean sea bass fillets
Recipe by Rozanne Gold. Healthy 1-2-3
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