French Farmhouse Cabbage

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by Abra Bennett
serves 2 | start to finish: 25 minutes
From Edible Seattle January/February 2013

Use a good, artisanal pancetta (I use the epic product from Hitchcock on Bainbridge Island), and please don’t substitute bacon–you don’t want a smoky flavor in this dish.

4 ounces pancetta
1 tablespoon olive oil
6 cups Savoy or green cabbage, roughly chopped
3 tablespoons water
1/2 cup cream
1 tablespoon butter
freshly grated nutmeg
salt and pepper to taste

Cube the pancetta into small chunks. In a heavy skillet, warm the olive oil over low heat and add the pancetta to the pan. Toss the pancetta in the oil until it becomes golden brown and lightly crisp, about 5 minutes. Add the cabbage to the pan and raise the heat to medium. Mix the cabbage with the pancetta, add the water, cover the pan and let steam for 3-4 minutes, until the cabbage is wilted but still firm. Uncover, add the cream, butter, nutmeg, salt and pepper to taste (be careful with the salt, as the pancetta may be quite salty) and toss together for 2-3 minutes until the cream reduces a bit and coats the cabbage like a sauce. You may serve this with boiled potatoes, if you like.


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