November 08, 2012

Sautéed Cabbage with Pancetta + Butter Beans



Cabbage. It conjures up a lot of negative vibes for being colourless, water logged,  soggy, mushy and having a strong odour. Please, take these ideas and put em in a box. Get rid of said box and come back to me. 

I'm all for the smelly vegetables-cauliflower, brussel sprouts and cabbage. If you cook  them properly, other than just plunging them into water and boiling the goodness out of them, you can do so much with them. 


I used a York cabbage for this side dish. York cabbage is bright green in colour-bright green, and so it should be when you are finished cooking with it! We don't want any greeny-brown looking cabbage! It should be vibrant! 

If you like cabbage and have never sautéed it-YOU ARE GOING TO LOVE THIS! I like giving my ingredients a new lease of life! People will say that they don't like cabbage, but let me tell you-with this dish they will be converted! Crispy pancetta and onions, tender shreds of cabbage, meaty broad beans all mixed with a white wine and sour cream sauce will have the fussiest of  vegetable eaters asking for seconds!

Free feel to add some rosemary if you're serving this with lamb, thyme if serving with chicken or sage if serving with pork!

Enjoy,
Holly x

Fry the pancetta until crispy and sauté the onion until golden...this smells ridicoulsy good!


Deglaze the pan with white wine scrapeing all the crispy from the bottom-they're the flavour!


Add the shredded cabbage and...


 ...cook until wilted and tender.


Remove from the heat and stir through some chopped parsley and sour cream.

Before serving make sure to generously grate over with parmesan!

Recipe, serves 6 as a side dish

I Medium White Onion
1 Large York/Savoy Cabbage
200g Diced Pancetta
1 400g Tin Butterbeans
50ml White Wine
3 Tablespoon Sour Cream
Handful Chopped Parsley
Parmesan-to serve

In a pan with a little oil-cook the diced pancetta until crisp.
In the meantime-half the onion and cut into half moons.
Cut the cabbage in half, remove the stalk and shred.
Add the onion to the bacon and sauté until softened and slightly golden. 
Add the wine and scrape up all the bits stuck the the bottom of the pan. Allow the alcohol to reduce by half.
Add in the cabbage and cook for 3-7 minutes until tender-stirring occasionally.
Drain the butterbeans and stir into the cabbage until warmed through.
Remove from the heat and stir in the sour cream and chopped parsley.
Grate over some parmesan before serving.

No comments:

Post a Comment