Desperation one night led to this tasty dish.
I bought a head of cabbage intending to make an Italian-American cole slaw. It didn’t happen. Now what?
As I looked in the fridge for something to eat when I got home from a long day at work the cabbage caught my eye. Next to the cabbage was a fat slice of house-cured pancetta from my butcher. Bingo!
In less than a half-hour those 2 ingredients and a hunk of crusty bread became my light dinner.
Saute small cubes of pancetta in a pot with a little olive oil. When the pancetta is golden-brown add the cabbage and toss the cabbage with the pancetta. Season with sea salt and freshly ground black pepper. Add a little water, cover the pot and let the cabbage steam until it is soft and tender, about 10 minutes. Uncover and cook the cabbage until the water is almost all gone.
Put the cabbage on a serving plate and drizzle with olive oil and your done.
The mellow sweet cabbage strewn with salty, meaty pancetta is a complex taste and texture treat, simply delicious. So much flavor from just 2 quickly cooked ingredients.
Serve the cabbage as a side for meat and fish or eat it up for a light meal.
- 1 head of cabbage
- ¼ pound pancetta, cut in 1-inch cubes
- 1 tablespoon extra virgin olive oil, plus a finishing drizzle
- sea salt and freshly ground pepper to taste
- ½ cup water
- Cut the cabbage into quarters.
- Cut out the core and thinly slice the cabbage.
- Put the olive oil in a large pot over medium-high heat.
- When the oil is hot add the pancetta and sauté until the pancetta is golden brown all over.
- Add the cabbage, sea salt and freshly ground black pepper to taste and mix the cabbage well with the pancetta.
- Add ½ cup of water and bring to a boil.
- Lower the heat to medium-low and cover the pot and cook until the cabbage is soft and tender.
- Uncover and cook until the water is almost all evaporated.
- Put the cabbage and pancetta on a serving platter, drizzle with extra virgin olive oil and serve immediately.