Venetian Cabbage

Venetian Cabbage

If you still have some cabbage sitting around after St. Patrick’s Day, you might want to try making Venetian cabbage. This Italian-inspired recipe really elevates the humble 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 pancetta and a hint of rosemary and garlic really makes this dish sing. We made it in class last night- and everyone loved it. We ended up cooking it for less time than the original recipes says. I think I prefer it less cooked. The cabbage retained some crispness. My best advice is to taste this dish as it cooks to see how “done” you like it.

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, or less,  adding the stock or wine a little at a time. Add salt to taste before serving. Serves 6.