Italian Cabbage Recipe
A delicious and protein-heavy vegetable side dish perfect to add as an addition to your meal.
Servings: 8 servings
Calories: 194kcal
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
- ½ 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. Use a wooden spoon to scrape the bottom of the pan. Add in the cabbage and cover the pot for 20 minutes, opening it every 5 minutes or so to stir. If there is no liquid in the bottom of the pan, add a ¼ cup of water.
- Drizzle the cabbage with the last tablespoon of olive oil, and season with salt and pepper. Cover the pot for another 5 minutes.
- Once the cabbage is softened, add the cannellini beans and pancetta and stir throughout the dish. Let it sit for 5 minutes until hot. Serve hot!
Notes
- Char the onions first to add a sweet and smoky flavor to the dish.
- Caramelize the tomato paste directly on the pan for a few minutes to develop the caramelized sweet flavor of the tomato.
- Deglaze the pan to scrape the brown bits from the charred onion and caramelized tomato paste on the bottom of the pot.
- Depending on the size of the cabbage, the time covered may need to be longer. The cabbage should be fork tender.
Nutrition
Calories: 194kcal | Carbohydrates: 19g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 283mg | Potassium: 338mg | Fiber: 7g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 45mg | Calcium: 105mg | Iron: 2mg
