Cabbage with pancetta, garlic and rosemary

Cabbage with pancetta, garlic and rosemary

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
100g pancetta, cut into thin strips
1 large garlic clove
good pinch rosemary leaves, chopped
1 tablespoon olive oil
1kg cabbage, shredded
125ml chicken stock or white wine
freshly ground black pepper

Method

  1. Mix together the pancetta, garlic and rosemary. In a large pan heat the oil and gently fry the pancetta mixture until aromatic and sizzling.
  2. Add the shredded cabbage and toss to coat well. Add the stock and pepper and cover very tightly with a close-fitting lid. Cook over a gentle heat for 30–45 minutes until done to taste. This is an Italian dish and the cabbage is usually fairly well cooked. Because it hasn’t been boiled in water it doesn’t impart a strong unpleasant smell despite the long cooking.
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