Best 9 Quick Braised Cabbage With Pancetta Recipes

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If you need a quick and simple cabbage dish to complement your weeknight dinner, look no further than braised cabbage with pancetta. This dish combines the savory smokiness of pancetta with the sweetness of cabbage, and can be ready in under 30 minutes. With minimal prep work and a handful of ingredients, you can have a delicious and satisfying side dish that pairs well with a variety of entrees.

Check out the recipes below so you can choose the best recipe for yourself!

BALSAMIC-BRAISED RED CABBAGE



Balsamic-Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  • Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

PANCETTA FRIED CABBAGE



Pancetta Fried Cabbage image

This is a delicious way to kick up the flavor in what traditionally can be a bland dish. Pancetta adds a wonderful flavor that will win over even the pickiest eaters. This recipe is also great for those of you on low-carb diets.

Provided by BlackwaterStout

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 8

6 slices pancetta, cut into small strips
½ red onion, diced
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 head cabbage, finely shredded
2 tablespoons lite soy sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Cook and stir pancetta in a large skillet over medium heat until slightly browned, about 5 minutes. Add onion, garlic, salt, and black pepper; cook until onions become translucent, 5 to 10 minutes. Cook and stir cabbage with pancetta mixture until slightly softened, 5 minutes. Add soy sauce and hot pepper sauce; cook until cabbage is tender, about 10 more minutes.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 19.9 g, Cholesterol 28.6 mg, Fat 19.2 g, Fiber 7.7 g, Protein 9.3 g, SaturatedFat 6.4 g, Sodium 961.7 mg, Sugar 10.2 g

BRAISED CABBAGE



Braised Cabbage image

Provided by Florence Fabricant

Categories     side dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

2 ounces slab bacon, diced
1 cup sliced onion
2 cloves garlic, mashed
2 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
2 cups boiling chicken stock
3/4 cup medium-dry white wine such as Riesling
Salt and freshly ground black pepper
1 bay leaf

Steps:

  • Preheat oven to 375 degrees.
  • Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low heat. Add cabbage, chicken stock and wine. Stir.
  • Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.
  • Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan. Remove bay leaf, check seasonings and serve.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 766 milligrams, Sugar 8 grams, TransFat 0 grams

CABBAGE WEDGES WITH WARM PANCETTA VINAIGRETTE



Cabbage Wedges with Warm Pancetta Vinaigrette image

Make this cabbage dish instead of coleslaw. Not that there's anything wrong with coleslaw and sauerkraut, but cabbage has more potential.

Provided by Mark Bittman

Categories     Cabbage     Grill     Grill/Barbecue     Summer     Bacon     Side     Vegetable     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 5

1 small head red or green cabbage (2 pounds or less)
5 tablespoons good-quality olive oil
4 ounces thickly sliced pancetta, chopped
3 tablespoons sherry vinegar or white wine vinegar
Salt and pepper

Steps:

  • Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  • Discard any discolored outer leaves from the cabbage, cut it into 8 wedges, then trim the stem a bit but leave enough on to keep the wedges together. Brush the cabbage on all sides with 2 tablespoons of the oil.
  • Put the cabbage on the grill directly over the fire, cut side down. Close the lid and cook until the bottom browns, about 5 minutes; turn and cook the other side. Transfer to a platter.
  • While the cabbage is grilling, put the pancetta in a small skillet over medium heat. Cook, stirring occasionally, until it renders its fat and the meat crisps, about 5 minutes. Remove from the heat, add the vinegar and remaining 3 tablespoons oil, and whisk to combine; taste and add some salt and pepper. (You can make the vinaigrette up to a day ahead; refrigerate and gently reheat it before using.) Pour the hot dressing over the cabbage wedges and serve.
  • Variations
  • Cabbage Wedges with Warm Bacon-Cumin Vinaigrette: The classic combination: Substitute diced thick-sliced or slab bacon for the pancetta and add 1 teaspoon cumin seeds along with the vinegar.
  • Cabbage Wedges with Apple Cider-Caraway Vinaigrette: Lose the meat: For the vinaigrette, whisk together 1/2 cup good-quality olive oil, 3 tablespoons cider vinegar, 1 teaspoon caraway seeds, and salt and pepper to taste. No need to heat it up.
  • Ketchup and Soy-Glazed Cabbage Wedges: Sweet and salty: Omit the vinaigrette. Instead of olive oil, brush the cabbage with a mixture of 1 tablespoon each good-quality vegetable oil and sesame oil. Combine 2 tablespoons each ketchup and soy sauce and 1 tablespoon each rice vinegar and minced fresh ginger and whisk until combined. Just before taking the cabbage off the grill, brush the glaze on top, close the lid, and cook for a minute; turn and repeat with the other side.

QUICK BRAISED CABBAGE



Quick Braised Cabbage image

Cabbage is an underrated food, maybe because it is often overcooked to the point that it is limp. In this recipe it is quickly braised and full of flavors. Adapted from Floyd Cardoz.

Provided by threeovens

Categories     Greens

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1 1/2 lbs savoy cabbage
1/4 cup canola oil (plus 1 tablespoon)
2 whole cloves
1 tablespoon black mustard seeds
20 curry leaves
1 bay leaf
2 tablespoons shallots, minced
2 teaspoons garlic cloves, minced (about 4 whole cloves)
2 tablespoons fresh ginger, peeled and julienned
1/2 tablespoon ground turmeric
1 -2 tablespoon jalapeno pepper, minced
1 cup tomatoes, diced (fresh or canned)
1 1/2 cups vegetable broth
kosher salt

Steps:

  • Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
  • Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
  • Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
  • Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
  • Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
  • Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
  • Remove and discard cloves, curry leaves, and bay leaf.

Nutrition Facts : Calories 263.2, Fat 19.7, SaturatedFat 1.6, Sodium 72.4, Carbohydrate 20.9, Fiber 8.9, Sugar 7.1, Protein 6.2

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING



Red Cabbage Salad with Warm Pancetta-Balsamic Dressing image

Currants soak up balsamic dressing before being added to pancetta for a quick vinaigrette for dressing red cabbage.

Provided by Maria Helm Sinskey

Categories     Salad     Side     Quick & Easy     Low Cal     High Fiber     Dried Fruit     Bacon     Almond     Winter     Healthy     Cabbage     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup dried currants
3 tablespoons balsamic vinegar
6 cups thinly sliced red cabbage (from about 1/2 medium head)
1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped
1 tablespoon finely chopped shallot
1 tablespoon extra-virgin olive oil
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup chopped fresh Italian parsley

Steps:

  • Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
  • Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
  • Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

SAVORY BRAISED CABBAGE WITH BACON



Savory Braised Cabbage With Bacon image

This is a great, inexpensive and filling side dish. I love cabbage dishes in the winter. This is an adaptation of a recipe from my local paper. My only addition might be to add sliced potatos.

Provided by cckelly2

Categories     Vegetable

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large green cabbage
4 slices pancetta (uncured bacon) or 4 slices regular bacon, but into pieces
1 medium onion, thinly sliced
1 garlic clove, minced
1 3/4 cups chicken stock
1 cup dry white wine
salt & pepper
1 bay leaf

Steps:

  • Preheat oven 375°F
  • Core cabbage and remove outer leaves and shred.
  • Use a deep casserole or baking dish which can go on the stovetop and into the oven.
  • Cook bacon over moderate heat, 5 min., until it is crispy. Remove bacon and set aside.
  • Add onion and garlic to the bacon drippings, cook about 1 minute to soften.
  • Add cabbage, stir, then add chicken broth and wine. Toss to coat the cabbage.
  • Add the bacon to the cabbage, season to taste with salt and pepper. Add the bay leaf.
  • Cover and bake 90 minutes or until all the liquid is absorbed.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 116.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 2.1, Sodium 140.1, Carbohydrate 17.1, Fiber 5, Sugar 9.7, Protein 5

BRAISED CABBAGE WITH BACON



Braised Cabbage with Bacon image

Great side dish for about anything. Quick and easy, you can change or add seasonings if desired... but is straight-up good as-is.

Provided by RunningD

Categories     Side Dish     Vegetables

Time 27m

Yield 4

Number Of Ingredients 5

1 teaspoon oil
1 onion, thinly sliced
½ (6 ounce) package Canadian-style bacon, chopped, or to taste
1 head white cabbage, thinly sliced
1 (12 fluid ounce) can or bottle beer

Steps:

  • Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 25.9 g, Cholesterol 10.6 mg, Fat 3 g, Fiber 8.3 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 358.3 mg, Sugar 11.8 g

Tips:

  • Choose the right cabbage: For this recipe, use a firm head of green or Savoy cabbage. Avoid using red cabbage, as it has a stronger flavor that may not pair well with the other ingredients.
  • Slice the cabbage thinly: This will help it cook evenly and quickly.
  • Use good quality pancetta: Pancetta is a type of Italian cured pork belly. Look for pancetta that is firm and has a deep red color.
  • Don't overcrowd the pan: When cooking the cabbage and pancetta, make sure to not overcrowd the pan. This will prevent the ingredients from cooking evenly.
  • Cook the cabbage until it is tender: The cabbage should be tender but still have a slight crunch to it. Overcooking the cabbage will make it mushy.
  • Season the cabbage to taste: Once the cabbage is cooked, season it to taste with salt and pepper.
  • Serve the cabbage immediately: Braised cabbage is best served immediately. It can be served as a side dish or as a main course.

Conclusion:

Braised cabbage with pancetta is a simple but delicious dish that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. With just a few simple ingredients, you can create a dish that is both comforting and satisfying. So next time you're looking for a quick and easy meal, give this braised cabbage with pancetta recipe a try. You won't be disappointed.

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