Instant Pot Braised Cabbage with Pancetta, Garlic, and Parmesan
By Joe GitterPublished on May 18, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
1 large head green cabbage (3 pounds)4 ounces pancetta, chopped fine6 garlic cloves, sliced thin4 anchovy fillets, rinsed, patted dry, and minced¼–½ teaspoon red pepper flakes ½ cup chicken broth ¼ teaspoon table salt ¼ cup chopped fresh parsley 2 tablespoons capers, rinsed and minced1 teaspoon lemon juice Extra-virgin olive oil Grated Parmesan cheese
Before You Begin
Bacon can be used in place of the pancetta. Serve with crusty bread or Garlic Toasts.
Instructions
- Cut cabbage into quarters, then cut away hard piece of core attached to each quarter. Slice each quarter crosswise into 1-inch-thick pieces; set aside.
- Using highest sauté function, cook pancetta in Instant Pot, stirring often, until browned and fat is well rendered, 6 to 10 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside for serving.
- Add garlic, anchovies, and pepper flakes to fat left in pot and cook, using highest sauté function, until fragrant, about 30 seconds. Stir in cabbage, broth, and salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in parsley, capers, and lemon juice, and season with salt and pepper to taste. Drizzle individual portions with oil and sprinkle with pancetta and Parmesan. Serve.
Time
45 minutesYield
Serves 4Ingredients
1 large head green cabbage (3 pounds)
4 ounces pancetta, chopped fine
6 garlic cloves, sliced thin
4 anchovy fillets, rinsed, patted dry, and minced
¼–½ teaspoon red pepper flakes
½ cup chicken broth
¼ teaspoon table salt
¼ cup chopped fresh parsley
2 tablespoons capers, rinsed and minced
1 teaspoon lemon juice
Extra-virgin olive oil
Grated Parmesan cheese
Ingredients
1 large head green cabbage (3 pounds)
4 ounces pancetta, chopped fine
6 garlic cloves, sliced thin
4 anchovy fillets, rinsed, patted dry, and minced
¼–½ teaspoon red pepper flakes
½ cup chicken broth
¼ teaspoon table salt
¼ cup chopped fresh parsley
2 tablespoons capers, rinsed and minced
1 teaspoon lemon juice
Extra-virgin olive oil
Grated Parmesan cheese
Ingredients
1 large head green cabbage (3 pounds)
4 ounces pancetta, chopped fine
6 garlic cloves, sliced thin
4 anchovy fillets, rinsed, patted dry, and minced
¼–½ teaspoon red pepper flakes
½ cup chicken broth
¼ teaspoon table salt
¼ cup chopped fresh parsley
2 tablespoons capers, rinsed and minced
1 teaspoon lemon juice
Extra-virgin olive oil
Grated Parmesan cheese
Why This Recipe Works
Cabbage isn't necessarily the first ingredient you reach for when you want to make a comforting meal, but when cooked under pressure it transforms into something meltingly tender and sweet. What's more, when cooked with fat, the sweet liquor it exudes will emulsify into a rich, smooth broth. We know of no fat more flavorful and savory than that rendered from pancetta. Anchovies, garlic, capers, and Parmesan further bolstered the umami of the dish. We saved the little nuggets of cooked pancetta to add at the end so they didn't lose their crunch during cooking.
Before You Begin
Bacon can be used in place of the pancetta. Serve with crusty bread or Garlic Toasts.
Instructions
- Cut cabbage into quarters, then cut away hard piece of core attached to each quarter. Slice each quarter crosswise into 1-inch-thick pieces; set aside.
- Using highest sauté function, cook pancetta in Instant Pot, stirring often, until browned and fat is well rendered, 6 to 10 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate; set aside for serving.
- Add garlic, anchovies, and pepper flakes to fat left in pot and cook, using highest sauté function, until fragrant, about 30 seconds. Stir in cabbage, broth, and salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 3 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Stir in parsley, capers, and lemon juice, and season with salt and pepper to taste. Drizzle individual portions with oil and sprinkle with pancetta and Parmesan. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments