Name: Braised Savoy Cabbage with Pancetta
Total time: 1 h 15 min
Cuisine: ItalianEurope
Ingredients: 2 tablespoons unsalted butter; 4 ounces pancetta , chopped fine; 1 onion , halved and sliced thin; 4 garlic cloves , sliced thin; 1 head savoy cabbage (1½ pounds), cored and sliced thin; 2 cups chicken broth; 1 bay leaf; 2 tablespoons minced fresh parsley; Salt and pepper

Why This Recipe Works

“Savoy” refers to the historical land bordering France, Switzerland, and northwest Italy where the cabbage grows abundantly. Milder than green or red cabbage with a light, feathery texture, earthy savoy cabbage is used in creative ways throughout Italy, and Friulians are known for braising it with subtly spiced pancetta. The method for this comforting dish is straightforward: The pancetta is cooked to render some of its fat and then the cabbage is added along with liquid (usually stock), at which point the pot is partially covered so the cabbage braises until it's tender and the liquid has evaporated. But while many Italian recipes call for little beyond cabbage and pancetta, we felt the dish needed a bit more depth: Sautéed onion bolstered the sweetness, garlic accented the cabbage's earthiness, and minced parsley, stirred in at the end, added welcome freshness.

Instructions

Melt butter in Dutch oven over medium heat. Add pancetta and cook until browned and fat is rendered, 5 to 7 minutes. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in cabbage, broth, and bay leaf and bring to boil. Reduce heat to medium-low and cover, leaving lid slightly ajar. Simmer until cabbage is tender and no broth remains, about 45 minutes. Discard bay leaf. Stir in parsley and season with salt and pepper to taste. Serve.