Silky Sautéed Cabbage
This silky sautéed cabbage recipe combines tender cabbage, caramelized onions, and pancetta for a flavorful, satisfying side dish. A vegetarian version with olive oil works just as well!
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.
Nutrition
Calories: 89kcal | Carbohydrates: 0.3g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 141mg | Potassium: 43mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg