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

  1. Preheat oven 375F.

  2. Core cabbage, remove tough outer leaves as necessary and shred. Set aside.

  3. Use a casserole which can go from stovetop to oven.

  4. In casserole, cook bacon over med heat about 5 minutes until crispy. Remove and set aside.

  5. Add onion and garlic to rendered bacon fat, cook about 1 min. to soften.

  6. Add cabbage, stir, then add the chicken stock and wine and mix thoroughly to coat cabbage.

  7. 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.

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