Braised Savoy Cabbage with Pancetta and Provolone
Savoy is the elite of cabbage. Its crinkled leaves are quite attractive, and Savoy is more savory than its cabbage counterparts. Here the pancetta infuses the earthy cabbage with a rich smokiness. In a deft balancing act, the dish is topped with a melting crown of aged, piquant Provolone cheese. With the addition of nutmeg and sugar, a sweet-and-sour like appeal is created. This dish has so many layers of contrasting flavors, making this the perfect appetizer.
Ingredients
- sugar, a sweet-and-sour like appeal is created; you’ll love this hearty dish.
- 1 medium head savory cabbage (about 1 ¾ lb)
- 1 tbsp. olive oil
- 4 oz. pancetta, diced (about 1 cup)
- 2 large cloves garlic, slivered
- ½ tsp. sugar
- ¼ tsp. ground nutmeg
- 1 ¼ cups water
- 6 oz. Il Villaggio Provolone Piccante, thinly sliced or shredded finely chopped parsley or chives, optional
At a glance
Recipe type: Snacks & Appetizers
Serves: 6
Prep time:
Cook time:
Total time:
Instructions
- Remove any damaged outer leaves of cabbage and trim core even with base. Cut through core into 6 wedges (core helps wedges remain intact).
- In a large skillet over medium heat, add oil and pancetta and cook, stirring until lightly browned. Add garlic and cook just until beginning to turn golden.
- Add cabbage to skillet. Combine sugar, pepper and nutmeg and sprinkle over cabbage, then add water to bottom of pan. Cook covered at medium-high heat, turning once, until tender when pierced with a fork, about 15 minutes.
- Remove from heat and top with Provolone. Cover and let stand 2 minutes or until melted. Sprinkle with parsley, if desired.
- TIP: (1) If you prefer, cut the cabbage into the thick shreds rather than wedges – just reduce the cooking time to about 10 minutes. (2) A high quality thick sliced bacon can be substituted for the pancetta, but omit the olive oil. White wine can be used in place of water, although the color of the cabbage will not be as bright.
