Braised cabbage with pancetta

By dyannucci

can braise any root vegetable--fennel, parsnip, carrots, yellow potatoes, brusssel sprouts

savoy cabbage is the best

Can blanch cabbage the day before

can substitute american bacon for pancetta

be sure to saute onions first

Ingredients

• 1 head of cabbage (savoy, green or red) cored and cut into large pieces
• 1/4 cup grape seed oil
• 1/2 cup whole butter
• 1/2 cup small diced onions
• 1 cup Pancetta cuti n medium dice
• 1/2 cup white wine
• 1/2 cup white vinegar
• 2 cups vegetable broth
• salt and pepper

Preparation

Step 1

In a large pot of boiling salted water, blanch cabbage---about 30 sec then in ice bath.

Strain, dry thoroughly and reserve

In a large saute pan, heat grape seed oil and butter

Add onions and saute until soft

add pancetta and saute until brown

Add the reserved cabbage

Deglaze with White wine and vinegar

season with salt and pepper

stir in vegetable broth

Transfer all ingredients into a casserole dish and cover with lid or aluminum foil

braise for about 15 minutes until liquid is is absorbed and cabbage is tender