Best 7 Savoy Cabbage With Pancetta Recipes

EASY SAVOY CABBAGE

Steps:

• Place savoy cabbage in a pot, cover with cold water, and bring to a boil. Cook for 1 minute, remove from heat, and drain. Rinse under cold water. Squeeze savoy cabbage as dry as possible with your hands.
• Melt butter in a pot and add savoy cabbage. Add cream and season with salt, pepper, and nutmeg. Cook until cabbage is soft and creamy, 2 to 4 minutes.

PANCETTA FRIED CABBAGE

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.

SAVOY CABBAGE WITH PANCETTA

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.

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA

Steps:

• In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA

Steps:

• In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;

QUICK BRAISED CABBAGE WITH PANCETTA

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.

BUTTERED SAVOY CABBAGE

Steps:

• Place cabbage in a large skillet with 1 cup water (skillet will be very full). Bring to a boil, and reduce heat to medium-low. Cover skillet; simmer until cabbage is very tender, tossing occasionally, 12 to 15 minutes.
• Pour out any water remaining in skillet. Add butter; season with salt and pepper. Toss gently to combine.