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
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Ingredients
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3 ounces
pancetta, small dice
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2 tablespoons
unsalted butter
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1 cup
yellow onion, small dice
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1/3 cup
celery, small dice
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2 teaspoons
garlic, minced
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1/2 cup
carrots, peeled, small dice
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6 to 8 cups
Savoy cabbage, julienned
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2
bay leaves
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Scrape or two fresh nutmeg
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1 tablespoon
flat leaf parsley, minced
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1 1/2 teaspoons
fresh thyme, minced
Directions
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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.
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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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