Creamy Cabbage With Pancetta And Caraway Seeds

1. 1

   Heat a dutch oven or large, deep frying pan with a lid over medium heat. Add pancetta and saute for 3 to 4 minutes until the fat renders and pancetta just starts to crisp.

2. 2

   If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan. Add chopped onion and caraway seeds and saute for 4 to 5 minutes until onion is translucent.

3. 3

   Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until cabbage wilts by half. Add remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until cabbage begins to wilt.

4. 4

   Cover and reduce heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.

5. 5

   Taste, and add more salt and/or pepper if necessary. Stir in cream. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.