CookEat Recipe
Braised Savoy Cabbage with Pancetta
Soft strips of Savoy cabbage slowly cooked with onion and pancetta, finished with a little vinegar and sugar.
Method
Steps
Step 1
Gather the ingredients: 1 kg Savoy cabbage; white cabbage may replace it; 50 g onion, about one quarter of a large onion; 90 g pancetta: 30 g finely chopped and one 60 g piece kept whole; 20 g butter; About 250 ml prepared meat broth, added as needed; 15 ml wine vinegar, or a little less to taste; 1 teaspoon sugar, about 4 g; Salt and black pepper; Cold water for soaking.
Step 2
Remove damaged outer leaves and the hard core. Cut the cabbage into strips about 1 cm wide, wash and soak in fresh cold water for about 10 minutes. Lift it out without squeezing, keeping the leaves wet.
Step 3
Pack the wet cabbage into a large saucepan and heat for about 8–10 minutes, pressing and turning it until it wilts and releases water. Drain off that liquid and press the cabbage firmly with a spoon to remove excess moisture.
Step 4
Finely chop the onion and the 30 g portion of pancetta. Melt the butter in a casserole and cook the onion and chopped pancetta gently for about 6–8 minutes until lightly coloured.
Step 5
Add the drained cabbage and the whole 60 g piece of pancetta. Season with a little salt and pepper. Add a small amount of broth, cover partly and simmer gently for about 30–40 minutes until tender, adding more broth as needed.
Step 6
Remove the whole piece of pancetta before serving. Stir in the teaspoon of sugar and enough vinegar for only a faint acidity. Let everything heat through and serve hot; the finely chopped pancetta remains mixed with the cabbage.
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