Savoy Cabbage With Pancetta

1. 1

   Cut the cabbage in half lengthwise and remove the core.

2. 2

   Thinly shred the cabbage and set aside.

3. 3

   In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.

4. 4

   Add the onion and saute until softened, about 3 minutes.

5. 5

   Add the garlic and cook for 1 minute.

6. 6

   Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.

7. 7

   Increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.

8. 8

   Oven--Preheat oven to 350u00b0; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.

9. 9

   Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.

10. 10

    OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.

11. 11

    Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.

12. 12

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.