Ok, don’t frown at this… Yes it’s a recipe for cabbage. I know, I know; I can feel myself losing you already. But just give me a chance to explain ok?
Cabbage is not the enemy. I just think the poor sod has a bad reputation for being a boring, old ‘granny’ side dish with no flair. I disagree of course otherwise I wouldn’t be blogging this recipe of mine. Cabbage is a friendly side veggie… It can be cooked in so many different ways and each method brings out a different flavour.
My recipe below is for braised cabbage and it takes mundane, old cabbage into a different flavour direction. I add rosemary, garlic and pancetta to the cabbage which adds a tasty saltiness and a bit of fragrance to the sorry cabbage. I then braise it in chicken stock. It’s so good served with poultry or game and also adds a lovely visual aspect to a dish.
Go on. Give it a go. It just wants a chance to prove it can be hip and with it.
Prep and cooking time: 35 minutes
Music I listened to:
‘L.I.F.E.G.O.E.S.O.N.’, Noah and the Whale
‘You Get What You Give’, New Radicals
‘Titanium (Feat. Sia)’, David Guetta
‘Shake It Out’, Florence + The Machine
Wine I drank: Pinot Noir
- 1 Savoy cabbage
- 2 tbsp olive oil
- 65g pancetta
- 1 dessertspoon chopped rosemary
- 2 garlic cloves, peeled and finely chopped
- 80ml chicken stock
- Salt and freshly ground pepper
- 45g/1½ oz butter
Peel back the outer layers of the cabbage until you reach the tender leaves. If some of the outer leaves are not yellow, wilted or eaten by caterpillars, you can use them. Just remove the tough stem and wash them. These leaves are healthier for you. They also taste and look better too. Separate them from the tender leaves as these will take longer to cook and will go into the pan first. Roughly chop, place in a bowl and put to one side. Remove most of the tough stalk from the tender leaves and coarsely chop.
Add the olive oil to a hot pan and quickly fry off the pancetta. After a minute, add the chopped garlic and rosemary and mix to combine the flavours… the smell will be awesome! Be careful not to burn the mixture. You want the pancetta to be golden and the garlic softened.
Add your green outer leaves that you separated from the softer inner leaves and a little bit of your stock. Put a pinch of salt and pepper in as well, stir, place a lid on the pan and steam for 1 minute.
Then add the tender cabbage leaves and stir in the rest of your stock. Replace the lid and simmer for 12-15 minutes.
The cabbage leaves should be bright in colour and tender to eat. Turn off your heat and put in a warm dish.Add the butter and leave for 5 minutes. Season before serving and dish it up with your main meal.
No longer old and boring. Get in there cabbage!!!