rosemary and cabbage

Venetian Cabbage

Venetian Cabbage

Venetian Cabbage

I love cabbage in all sorts of dishes. Maybe it’s from my Eastern European roots but I like cabbage in salads, soups and side dishes. I really love it prepared this way. Smokiness from the bacon and a hint of rosemary and garlic. If you are looking for an easy and tasty way to prepare cabbage try this recipe for Venetian Cabbage. I think you will be pleased.

Venetian Cabbage

1/2 c. minced pancetta (Italian bacon) or thick bacon

2 cloves garlic, minced

pinch of rosemary, minced- I used a bit more

1 T. olive oil

2 1/2 lbs. green cabbage, trimmed and shredded

1/2 c. chicken stock or white wine

Cook bacon, garlic and rosemary and oil in saucepan until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over low heat for an hour adding the stock or wine a little at a time. Add salt to taste before serving. Serves 6.