Reginetti With Savoy Cabbage And Pancetta Recipes

Steps:

• Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.

Steps:

• Cut the cabbage in half lengthwise and remove the core.
• Thinly shred the cabbage and set aside.
• In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
• Add the onion and saute until softened, about 3 minutes.
• Add the garlic and cook for 1 minute.
• Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
• 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.
• Oven--Preheat oven to 350°; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.
• Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
• OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.
• Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.
• Serve at once.

Steps:

• Cook and stir pancetta in a large skillet over medium heat until slightly browned, about 5 minutes. Add onion, garlic, salt, and black pepper; cook until onions become translucent, 5 to 10 minutes. Cook and stir cabbage with pancetta mixture until slightly softened, 5 minutes. Add soy sauce and hot pepper sauce; cook until cabbage is tender, about 10 more minutes.