Savoy Cabbage With Pancetta

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 large savoy cabbage, about 3 lb., bruised discolored outer leaves removed
• 6 ounces pancetta, cut into 1/4-inch dice
• 1 yellow onion, thinly sliced
• 1 garlic clove, minced
• 1/4 cup dry wine such as chardonnay wine
• 2 teaspoons caraway seeds
• salt
• fresh ground pepper

Recipe

• 1 cut the cabbage in half lengthwise and remove the core.
• 2 thinly shred the cabbage and set aside.
• 3 in a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
• 4 add the onion and saute until softened, about 3 minutes.
• 5 add the garlic and cook for 1 minute.
• 6 add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
• 7 increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.
• 8 oven--preheat oven to 350°; transfer the cabbage mixture to a dutch oven and season with salt and pepper.
• 9 cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
• 10 or cook in slow cooker--transfer the cabbage mixture to a slow cooker and season with salt and pepper.
• 11 cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on low.
• 12 serve at once.