Savoy Cabbage With Pancetta

Submitted by ratherbeswimmin

"In 'Williams-Sonoma Essentials of Slow Cooking'"

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 large savoy cabbage, about 3 lb., bruised discolored outer leaves removed
• 6 ounces pancetta, cut into 1/4-inch dice
• 1 yellow onion, thinly sliced
• 1 garlic clove, minced
• 1⁄4 cup dry white wine such as Chardonnay wine
• 2 teaspoons caraway seeds
• salt
• fresh ground pepper

directions

1. Cut the cabbage in half lengthwise and remove the core.
2. Thinly shred the cabbage and set aside.
3. In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
4. Add the onion and saute until softened, about 3 minutes.
5. Add the garlic and cook for 1 minute.
6. Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
7. Increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.
8. Oven--Preheat oven to 350°; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.
9. Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
10. OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.
11. Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.
12. Serve at once.