Don’t judge this just by the look as it just looks like well cooked cabbage … and it is … but we’re addicted. Lifted to another level by the vinegar, this is our new favourite side.
Stewed Cabbage – serves 4
- 3 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 60g pancetta, chopped (optional)
- 1 small Savoy cabbage or half of a large one (about 600g)
- 2 heaped tbsp salted butter
- 1 tbsp white wine vinegar
Put the oil, onion and pancetta (if using) into a large saucepan over a medium-low heat. Add some salt if you are not using pancetta. Cook gently, without browning, for about 15 minutes until soft.
Slice the cabbage into wedges and remove the tough core. Shred the leaves finely and rinse in a colander. Add the wet cabbage to the pan, then the butter, and stir for a few minutes until the butter melts. Stir through the vinegar and cover with a lid. Reduce the heat to low and leave to cook for 60 to 80 minutes, stirring occasionlly, until completely soft and wilted. Add a splash of water if it looks dry at any point.
Season to taste with salt and serve.
(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)
Jono & Jules do food & wine 