Cabbage with pancetta, garlic and rosemary

Cabbage with pancetta, garlic and rosemary

By
From
The 12 Days of Christmas
Serves
4
Photographer
Mark Roper

This is a great Italian dish to serve as part of a Christmas buffet. As the cabbage isn’t boiled in water, it doesn’t impart the strong unpleasant smell that some cabbage dishes tend to do.

Ingredients

Quantity Ingredient
100g pancetta, cut into thin strips
1 large clove garlic
good pinch rosemary leaves, chopped
1 tablespoon olive oil
1kg cabbage, preferably savoy, finely shredded
1/2 cup chicken stock or white wine
freshly ground black pepper, to season

Method

  1. Mix together the pancetta, garlic and rosemary. Heat the oil in a large saucepan with a lid and gently fry the pancetta mixture until aromatic and sizzling. Add the shredded cabbage and toss to coat well. Add the stock and freshly ground pepper and cover tightly with a lid.
  2. Cook over a gentle heat for 30–45 minutes until done to taste – the cabbage is usually fairly well cooked.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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