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.