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
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
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
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
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
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
Provided by Florence Fabricant
Categories side dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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
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
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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