Baked Cabbage with Cumin and Pancetta

1. 1

   Preheat the oven to 350.

2. 2

   In a large enameled cast-iron casserole, heat the olive oil until shimmering.

3. 3

   Add the pancetta and onions and cook over moderately low heat until the onions are translucent, about 12 minutes.

4. 4

   Add the cumin seeds and pine nuts and cook, stirring until fragrant, about 5 minutes longer.

5. 5

   Gradually stir in the cabbage, adding more as it wilts.

6. 6

   Cover and bake the cabbage for 20 minutes, stirring twice, until the cabbage is almost tender.

7. 7

   Alternatively, cover and cook the cabbage on the stove for 20 minutes over moderately low heat, stirring twice.

8. 8

   Season with salt and pepper and transfer to a platter.

9. 9

   Sprinkle with the diced red bell pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.