Venetian Cabbage

Venetian Cabbage

I love cabbage. I use it in salads, soups and in cabbage and noodles. I am always looking for more recipes to use it. This is one of my favorites. This will be a side dish for an Italian inspired dinner. There are not a lot of ingredients but all of them pack a punch, flavor-wise and the dish is amazingly tasty. Give it a try. I think you will love it, too.

Venetian Cabbage

3 slices minced pancetta (Italian bacon) or thick bacon

3-4 cloves garlic, minced

1 T.  rosemary, minced

1 T. olive oil

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

1/2 c. chicken stock or white wine

Place bacon, rosemary and garlic in large skillet and drizzle with oil.Cook bacon, garlic and rosemary  until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over medium heat for 20-30 minutes adding the stock or wine a little at a time. Stir from time to time. I like to get a little color on the cabbage. Add salt to taste before serving. Serves 6.

Venetian Cabbage

3 T. minced pancetta (Italian bacon) or thick bacon

1 clove garlic, minced

pinch of rosemary, minced

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 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.

Bacon, rosemary and garlic

Drizzle in oil and heat until sizzling

Stir in cabbage

Add wine a little at a time

Cover and cook over medium heat.