A little savoury, a little sweet, this sautéed cabbage recipe goes perfectly along side any protein main dish. And I have to admit, I’ve had a bowl or two of this all on its own, it’s that yummy.
Sautéed Cabbage
Description
I usually use green cabbage for this recipe, however red cabbage (or a mix of the two) will also work. If you don't have diced pancetta on hand, regular bacon or other lardon can be a substitute. Similarly, the maple syrup can be substituted with honey (or bee-free honee). This little touch of natural sweetener only serves to bring out the sweetness of the cabbage and won't leave a maple taste.
This cabbage is gluten-free, and can be made entirely vegan by substituting the pancetta for a teaspoon of oil and beginning the recipe by sautéing the onions.
This makes quite a bit, perfect for large families or when you have a head of cabbage looking for a purpose, but thankfully it's easily frozen. Use a freezer-to-oven safe storage dish so you can just pop the leftovers into the oven to reheat whenever you like.
Ingredients
Directions
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In a sauté pan, add the pancetta and cook on medium-high until lightly crispy. With a slotted spoon, remove the pancetta to a paper towel-lined dish leaving behind all that flavourful oil.
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Add the onion to the pan and cook until translucent (about 5 minutes). Add the garlic, caraway seeds, and mix well. Combine the cabbage to the onion mixture and cover. Reduce the heat to medium and stir regularly until to cabbage begins to reduce and soften (about 15 minutes). Add the peas and continue to sauté uncovered for an additional 10 minutes.
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Test the cabbage, it should be soft and caramelized. If not, continue to sauté for an additional 5 minutes. Otherwise, add the maple syrup and pancetta into the pan and mix.
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Serve alongside a protein main dish like chicken breast, steak or fish.
