Easy Braised Cabbage with Pancetta
Cabbage can be served in many different ways. Raw in salads, roasted, sautéed or braised, it is often a crowd pleaser and it is quickly prepared!
We always have cabbage at hand, firstly because it is so versatile and pairs with most main dishes and secondly because it will keep for up to 2 weeks in the fridge when properly stored.
Green cabbage, savoy, pointed cabbage or napa cabbage are the most common varieties used for braising. Some are more colourful than others, but they are all inexpensive, available all year round and cabbage fits all food budgets.
Today we are braising cabbage with pancetta and adding ginger to give this side dish a ‘punch’.
Related: Gratined marrow and zucchini and other side dishes
Braised Cabbage with Pancetta
Cabbage can be served in many different ways. It is often a crowd pleaser and it is quickly prepared!
EQUIPMENT (click pictures for details)
Ingredients
- ½ pc green cabbage
- 100 gr pancetta
- 2 pcs garlic cloves julienned
- 1-2 tbsp fresh ginger julienned
- Parsley
Instructions
- Cut the pancetta into big lardons and the green cabbage into large strips.
- Blanch the green cabbage for ½ minute.
- Sauté the lardon without fat over medium heat in a Teflon pan until the fat is rendered.
- Add the garlic, ginger and blanched green cabbage, stir to combine, and cook covered for 20-25 minutes until the cabbage is tender.
- Stir occasionally and season to taste.
Notes
- Pancetta or bacon both can be used. Pancetta is salted-cured and dried while bacon is often smoked.
Nutrition for 1 portion
Calories: 106kcalCarbohydrates: 1gProtein: 3gFat: 10gCholesterol: 17mgSodium: 166mgFiber: 1gSugar: 1gVitamin A: 9IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition
