California Central Coast Recipes
Braised Napa Cabbage with Pancetta and Fennel
Braised Napa Cabbage with Pancetta and Fennel is an easy side-dish. For those of you unfamiliar with Napa cabbage, it's much milder than its green or red cabbage cousins. Napa cabbage is sometimes also called Savoy Cabbage.
This recipe is especially good with duck, goose, or game. And it's so easy to make! Just saute the Pancetta in olive oil, add in the cut Napa cabbage, add in some white wine and Fennel seed, cover and simmer for just a few minutes. What a great combination!
Preparation time: 15 minutesCooking time: 15 minutes
3 Tablespoons Extra-virgin Olive Oil
4 ounces Pancetta , diced
3 pounds Napa cabbage , rinsed and leaves cut crosswise into strips
1 teaspoons Fennel Seeds
1/2 cup White wine
Salt and Freshly cracked Black pepper to taste
1 In an oversize large stockpot with lid, heat olive oil over medium heat. When up to temperature, add in Pancetta and cook until lightly brown and slightly crisp.
2 Add in cut cabbage, stir well to distribute throughout pancetta and oil.
3 Add in fennel seed and wine, toss well, then cover pot with the lid, turn down heat to medium-low and steam for 3-5 minutes or until cabbage has cooked down.
4 Just before removing from burner, add is salt and pepper and stir well to amalgamate. Taste and correct seasonings to personal taste.
5 Toss well and then serve in a serving dish.
This side dish goes very well with duck, goose, game or poultry.