Braised Savoy Cabbage with Pancetta & Rosemary

Braised Savoy Cabbage with Pancetta & Rosemary

Serves 4

1 Red Dog Farm green savoy cabbage
2 Tbsp olive oil
2.5 ounces pancetta
1 tsp. chopped rosemary
2 garlic cloves, peeled and finely chopped
1/3 cup chicken stock
Salt and freshly ground pepper
1½ oz butter

Peel back the outer layers of the cabbage until you reach the tender leaves. If some of the outer leaves are not yellow, wilted or eaten by caterpillars, you can use them. Just remove the tough stem and wash them. These leaves are healthier for you. They also taste and look better too. Separate them from the tender leaves as these will take longer to cook and will go into the pan first. Roughly chop, place in a bowl and put to one side. Remove most of the tough stalk from the tender leaves and coarsely chop.

Add the olive oil to a hot pan and quickly fry off the pancetta. After a minute, add the chopped garlic and rosemary and mix to combine the flavors… the smell will be awesome! Be careful not to burn the mixture. You want the pancetta to be golden and the garlic softened.

Add your green outer leaves that you separated from the softer inner leaves and a little bit of your stock. Put a pinch of salt and pepper in as well, stir, place a lid on the pan and steam for 1 minute.

Then add the tender cabbage leaves and stir in the rest of your stock. Replace the lid and simmer for 12-15 minutes.

The cabbage leaves should be bright in color and tender to eat. Turn off your heat and put in a warm dish.Add the butter and leave for 5 minutes. Season before serving and dish it up with your main meal.