Braised Cabbage

October  7, 2013
Author Notes

Braised cabbage goes well with all kinds of sausages, braised pork -- for that matter all pork, cured and otherwise -- venison, duck, and goose. Pretty much it goes with anything. The secret ingredient here is nutmeg so don't omit it. —thirschfeld

  • Serves 6
  • 3 ounces pancetta, small dice
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, small dice
  • 1/3 cup celery, small dice
  • 2 teaspoons garlic, minced
  • 1/2 cup carrots, peeled, small dice
  • 6 to 8 cups Savoy cabbage, julienned
  • 2 bay leaves
  • Scrape or two fresh nutmeg
  • 1 tablespoon flat leaf parsley, minced
  • 1 1/2 teaspoons fresh thyme, minced
In This Recipe
  1. Place a 3 1/2-quart Dutch oven with a lid over medium heat. Add the pancetta and render its fat. You want a gentle render here. You aren't trying to crisp the pancetta, just render.
  2. Add the butter and, once it has melted, add the onion, celery, garlic, and carrots. Sweat the vegetables until they are tender, don't let them brown. Add the cabbage, bay leaves, and season with salt and pepper. Turn the cabbage to coat the leaves in the fat. Add a quarter cup of water and put the lid on the pot. Reduce the heat to low. Cook the cabbage until tender, about 25 to 30 minutes. Add a scrape or two of nutmeg, the parsley, and thyme. Stir to combine, then serve.

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    connie solberg
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