Tuesday, November 25, 2008

Creamed Cabbage

I was watching Take Home Chef the other day, with Curtis Stone (yum), and he made this dish. I thought it looked so simple and easy, yet new and innovative at the same time. Stupid me believed the little TLC side note "Find these recipes on our website!" instead of just writing it down myself, and ended up Googling for about half of an hour through message boards and random sites until I tracked this baby down.

6 ounces pancetta, cut into 1/2-inch pieces (I used low sodium bacon)
olive oil
1 onion, thinly sliced
2 cloves of garlic, chopped
3 tablespoons white wine
1/2 green cabbage, thinly sliced (I just used a whole, small cabbage)
1 cup heavy cream
salt and pepper

Cook the pancetta/bacon over medium heat until brown, in a large saucepan. Once browned, spoon out of the pot and set aside.

Discard the drippings and add a splash of olive oil to the bottom of the pot. First, add the onions and sweat for about 5 minutes. Next, throw in the garlic and sweat for another 1-2 minutes. Finally, add the cabbage and white wine and cook for 5 minutes. Add the cream last and simmer for 15-20 minutes, seasoning with salt and pepper. Stir in the pancetta/bacon before serving.

We had this with a quick, one-skillet throw-together of a huge chunked up chicken breast, two sliced carrots, and half of a sliced zucchini. They were lightly seasoned with salt, pepper, onion powder and oregano, and sauteed in about a teaspoon of olive oil.

This is going to become a staple side dish in our house. Oh. My. Gosh. It was so velvetly delicious and creamy, melt in your mouth. The flavors and textures work together beautifully!

1 comment:

Anonymous said...

Love sauerkraut, but never tried cabbage like that before - looks good!

And pancetta to anything is awesome!

Have a good Thanksgiving!