Sunday, January 22, 2012

Fried Cabbage with Pancetta

I love this. It's so good, like make it and eat it out of the pan good. The cabbage gets caramelized and a little sweet. I like it to get the crust on the edges. The salty pancetta, NOM NOM. I like coconut vinegar, I think it's a little more mild than apple cider or white. Use what you like or have on hand! I only add a little bacon grease or butter if the pancetta doesn't render much fat, it just depends on the pancetta.

I first saw this on a forum I post on. The girl that shared it uses bacon, which I have used also YUM. She also uses white vinegar. I have used white also, and it's good, I just use less of it.

1 small head of cabbage- chopped, about 1 inch pieces
1/4 pound pancetta- diced
bacon grease or butter- if needed
2-3 (or more to taste)  tablespoons vinegar, I used coconut vinegar

In a pan cook the pancetta until it renders fat/grease. Remove the pancetta from the pan. Add the cabbage to the pan. Let the cabbage cook without stirring until you get a little browning/crust then stir. Cook until the cabbage is as tender as you like it. Turn off the heat, stir in the vinegar and pancetta. Salt and pepper to taste.
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