Savoy Cabbage With Pancetta

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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