Tidings Cooking Challenge- Braised Cabbage
I’m going to go out on a limb here and suggest that, when grocery shopping, most people bypass the cabbages. Be they red or green, curly-leaf or smooth, most of us either don’t have a clue what to do with them. Perhaps it’s the way they smell that’s a little off-putting. Well, under the heading of ‘wine makes everything taste better’, I have a lovely (and yes, delicious), cabbage recipe to offer you this month. Trust me – you will love it. This dish makes a very nutritious side to roasted pork loin, barbecued lamb or, let’s face it, pretty much any kind of meat prepared pretty much any kind of way. Make sure you serve to self-proclaimed cabbage haters. They’ll soon discover a soft spot in their hearts for this winter vegetable available now (like almost everything else) year round.
1 (2 lb) curly-leaf green cabbage
3 Tbsp olive oil
1/4 lb sliced pancetta (optional)
2 garlic cloves, crushed with the flat side of a knife
1 bay leaf
1/2 cup dry white wine
1. Slice the cabbage into thin strips. Place them into boiling water and blanch for about 5 minutes. Blanching speeds up the cooking process since the ribs can be particularly tough. Drain.
2. Heat the oil in a pan large enough to hold all the cabbage. Add the pancetta (if using), garlic and bay leaf into the pan. Sauté over medium heat until fragrant, about 3 minutes.
3. Add cabbage, salt and pepper; stir. Cover pan and reduce heat to low. Simmer 25 minutes, stirring occasionally. Add wine and continue to simmer uncovered for another 15 minutes. Serve hot or at room temperature.