A new family favorite, this warm and simple dish from blog Food52 and Shannon Cummings Morris will take the chill off of any winter evening.
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely chopped
- 2 teaspoons caraway seeds
- 1 1/2pounds savoy cabbage (about one small to medium head), halved, cored, and finely shredded
- 1cup low-sodium chicken broth
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (optional)
- Heat a dutch oven or large, deep frying pan with a lid over medium heat. Add pancetta and sauté for 3 to 4 minutes until the fat renders and pancetta just starts to crisp.
- If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
- Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until cabbage wilts by half. Add remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until cabbage begins to wilt.
- Cover and reduce heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
- Taste, and add more salt and/or pepper if necessary. Stir in cream. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using. Serve immediately.