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Italian cabbage with pancetta
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5 from 2 votes

Italian Cabbage Recipe

A delicious and protein-heavy vegetable side dish perfect to add as an addition to your meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian
Servings: 8 servings
Calories: 192kcal
Author: Vincent DelGiudice
Cost: $10

Equipment

  • 1 dutch oven or large pot

Ingredients

  • ¼ lb pancetta, chopped
  • 3 tablespoon extra virgin olive oil
  • 1 large onion
  • 3 cloves garlic, minced
  • 3 tablespoon tomato paste
  • 2 tablespoon calabrian peppers
  • 2 tablespoon fennel seed
  • ¼ cup white wine
  • 1 head green cabbage, halved and sliced
  • salt and pepper
  • 1 can cannellini beans, drained

Instructions

  • Place the chopped pancetta in the cold Dutch oven and raise the heat to medium heat. Fry the pancetta until golden brown, about 8 minutes once hot. Remove the pancetta from the pan and set aside.
  • Add 2 tablespoon olive oil to the pot. Add the onions to the pot. Don't stir them. Let them sit for 3 minutes to develop a slight brown char. Then stir them and add in the garlic and the fennel. Saute the garlic for 1-2 minutes. Make a space to add the tomato paste and place it directly on the hot surface, not on top of the onions. Let it sit for 2 minutes, then stir throughout. Add the Calabrian peppers and combine everything.
  • Pour in the white wine to deglaze the pan. Then immediately add in the cabbage and cover the pot for 5 minutes and do not open it. After 5 minutes open the Dutch oven and use a wooden spoon to move the onions from the bottom throughout the cabbage. If there is no liquid in the bottom of the pan, add a little more wine or water. Drizzle the cabbage with the last tablespoon of olive oil, and season with salt and pepper. Cover the pot again for 5 minutes. Repeat this process until the cabbage is softened and taking on the red color of the tomato paste. This should take about 15 minutes.
  • Once the cabbage is softened, add the cannellini beans and stir throughout the dish. Serve hot!

Notes

Be patient when wilting the cabbage. It USUALLY takes 15 minutes but it could take longer. Be sure to stir it well every 5 minutes!

Nutrition

Calories: 192kcal | Carbohydrates: 19g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 282mg | Potassium: 335mg | Fiber: 7g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 45mg | Calcium: 105mg | Iron: 2mg