Name: Silky Sautéed Cabbage
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 small head of cabbage (or ½ large cabbage); 1 medium to large onion (diced); 3 ounces pancetta (or 3 slices of bacon, diced); Olive oil (if needed); Salt and freshly ground black pepper; White wine vinegar (if needed)

A plate of silky sauteed cabbage on a white plate. — Photo: Erin Feinblat

I first had sautéed cabbage when my grandfather’s girlfriend made it for a dinner. I was probably in high school at the time, but it really made an impression on me. And I listened carefully when she described how she made it. She used lots of bacon (no wonder it was so good!), and I made it a few times after that. More recently I resurrected the recipe using more onion and a little pancetta and I think it is even better, although a vegetarian version with just olive oil would also work beautifully.

Ingredients

1 small head of cabbage, or ½ large cabbage
1 medium to large onion, diced
3 ounces pancetta, or 3 slices of bacon, diced
Olive oil, if needed
Salt and freshly ground black pepper
White wine vinegar, if needed

Instructions

Cut the cabbage into quarters, cut the core out and then slice into nice thin ribbons. Heat a large skillet over medium heat and cook the pancetta until it is beginning to brown. It should render enough fat for sautéing the cabbage, but if it is very lean, add a little olive oil to the pan. Add the onion and cook for a few minutes and then add the cabbage. Add salt and pepper.
Sauté the cabbage mixture for about 8–10 minutes over medium heat, stirring from time to time to coat all the cabbage and onion with the pancetta. When it is tender and a bit caramelized, taste and add more salt and pepper if needed. Sometimes I add a dash of white wine vinegar, if it needs a little boost in flavor. Serve immediately in a dish with nothing else poured over it.