Savory braised cabbage with pancetta
(from cckelly’s recipe box)
Adaptation of recipe from local paper. I also add sliced potatoes.
Notes on cooking cabbage: to temper the odor try
-add a few celery leaves or a tsp. celery seed to the pot of simmering cabbage and cover.
-Prepare in a quick-cook manner, ie: stir fry
-Other ingredient to tone it down: sweet-and-sour sauce for baking leaves, brown sugar/cloves for red cabbage and white wine/bacon help reduce odor of green cabbage.
Source: local newspaper
Prep time: 20 minutes
Cook time: 90 minutes
Serves 6 people
Categories: cabbage, side dish, vegetable
Ingredients
- 1 large head green cabbage, shredded
- 4 slices pancetta (uncured bacon) or 4 slices regular bacon, cut in pieces
- 1 med onion, thinly sliced
- 1 clove garlic, minced
- 1 3/4 c chicken stock
- 1 c dry white wine
- Salt & Pepper to taste
- 1 bay leaf
Directions
-
Preheat oven 375F.
-
Core cabbage, remove tough outer leaves as necessary and shred. Set aside.
-
Use a casserole which can go from stovetop to oven.
-
In casserole, cook bacon over med heat about 5 minutes until crispy. Remove and set aside.
-
Add onion and garlic to rendered bacon fat, cook about 1 min. to soften.
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Add cabbage, stir, then add the chicken stock and wine and mix thoroughly to coat cabbage.
-
Add bacon, salt and pepper and bay leaf. Cover and bake for 90 min. or until all the liquid is absorbed. Remove bay leaf before serving.