Braised Savoy Cabbage with Pancetta — Cavolo Verza con Pancetta Trentino
A Trentino braise of Savoy cabbage cooked low and slow with pancetta, onion, and a splash of white wine until the leaves turn silky and the pork fat carries the alpine sweetness through every bite of the comfort plate.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 160g pancetta into 1cm pieces. Slice 200g yellow onion finely and 6 garlic cloves thinly. Remove core from 600g Savoy cabbage, shred leaves into 2cm ribbons. Chop 4 tbsp flat-leaf parsley. Slice and lightly toast 120g country bread.
Saute
Heat 3 tbsp olive oil in a wide heavy pan over medium heat 1 minute. Add pancetta, cook 5–6 minutes stirring occasionally until fat renders and edges crisp. Add onion, cook 6–7 minutes until soft and translucent, then add garlic and bay leaves, cook 90 seconds until pale gold and fragrant.
Build
Pour in 120ml white wine, simmer 2–3 minutes scraping the pan until reduced by half. Add shredded cabbage in batches, stirring each batch to wilt before adding the next—cabbage reduces significantly.
Braise
Pour in 300ml warm stock, add 0.5 tsp salt and 0.5 tsp black pepper. Bring to a bare simmer, cover loosely, braise on low heat 20 minutes stirring every 6 minutes until cabbage is silky-tender and liquid reduces to a glossy coating. Discard bay leaves.
Finish
Stir half the parsley through off the heat, then drizzle with 1.5 tsp extra virgin olive oil and scatter remaining parsley.
Plate
Spoon the braised cabbage and pancetta into warm wide bowls, drizzle with remaining oil, and serve with toasted bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.