Savoy cabbage with pancetta

Savoy cabbage with pancetta

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 small savoy cabbage
150g pancetta
20g butter
2 tablespoons dry white wine
50ml Chicken and veal stock
or 50ml Vegetable stock
salt
freshly ground black pepper

Method

  1. Cut the cabbage into quarters. Discard the outermost leaves only and cut out and discard the core. Shred the cabbage finely or tear into largish pieces. Derind the pancetta and cut into lardons.
  2. Gently fry the pancetta in a large, dry saucepan until releasing its fat and lightly golden. Add the butter and let it melt. Add the cabbage and sauté for 2 minutes.
  3. Add the wine and stock and season lightly with salt and pepper. Put the lid on and cook over a low heat for 5 minutes, or until the cabbage is just tender and still retaining its colour. Remove the lid and turn the heat up to bubble away the liquid until syrupy. Adjust the seasoning and serve.
Tags:
Leiths School of food and wine
cookery course
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