SAVOY CABBAGE WITH PANCETTA

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Savoy Cabbage With Pancetta image

Make and share this Savoy Cabbage With Pancetta recipe from Food.com.

Provided by ratherbeswimmin

Categories     Greens

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 18.4, Fat 0.1, Sodium 1.4, Carbohydrate 2.5, Fiber 0.6, Sugar 0.9, Protein 0.4

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