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Pancetta, cabbage & parsnip cake


  • Cook the parsnips in boiling water until tender. Then drain and mash.
  • Heat a little oil in a large pan and gently saute the onion and pancetta until reasonably tender. Add the cabbage with more oil, if needed, and cook until it wilts, tossing continually.
  • Then add the tomato cooking sauce, parsley, mustard and seasonings to the pan with the parsnip mash and mix well.
  • Heat a thin layer of fresh oil in a heavy-bottom pan and gently cook the cake, covered, until a crust forms on the underside. Then slide onto a plate to turn over and cook the other side.
  • Cut the cake into wedges to serve.
  • nb. Leave out the pancetta for a vegetarian version.


  • 6 parsnips, peeled & chopped
  • olive oil
  • 1 red onion, sliced
  • 4-6 slices pancetta or prosciutto
  • ¼ savoy cabbage, shredded
  • a slurp of Italian tomato cooking sauce
  • 2-3 tbsp chopped fresh parsley
  • 1 heaped tspn grain mustard
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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