Cabbage is always an inexpensive option in the produce section of the store. The other day I was flipping through one of my Italian cookbooks and was inspired to try this. Hey, I had all the ingredients so why not?
Evidently this cabbage based side dish hails from the Abruzzo region of Italy. The food in Italy is extremely regional which lends itself to fresh local ingredients. What you may find in the Southern boot region may not resemble what you can find near Venice or the Lakes region in the North. But, that's okay because for the most part the food is good no matter what! This "fancy" cabbage is a keeper and will definitely be prepared again in this house! Surprisingly good!
2 Tbsp olive oil
about 4-5 "rounds" of pancetta, chopped
1/2 yellow onion, chopped
1/2 - 1 tsp red pepper flakes (depends how hot you want it
1 garlic clove, finely chopped
about 3 cups thinly sliced green cabbage
1/4 cup water
salt & pepper to taste (for me, not much salt since the pancetta is salty)
In a large skillet on medium heat add the oil, pancetta, onion and chile flakes and cook until onion is tender. Add the garlic and stir for another minute or two. Add the cabbage and water, stir and reduce the heat to low, cover and cook another 25-30 minutes. Stir occasionally during this time. Keep an eye on it and add more water to prevent sticking.
Serves 3-4 side dish portions.
For the longest time I turned my nose up at the thought of eating any kind of slaw. My first job was at Kentucky Fried Chicken where you got cole slaw or mashed potatoes instead of fries with that! I would pour huge bags of cabbage into trash can-like containers, open bags of liquid dressing and mix away, practically diving into the mess slaw with every stir. You get the picture. So, yes, it took me a while to realize I was better off making my own. Most of the time I know exactly what goes into my food.
For some unknown reason I recently had a craving for slaw! Here's my version of it with the addition of shredded zucchini. MUST get rid of this zucchini any way I can!
Ingredients:
2 cups very thinly sliced "ribbons" of red cabbage (green cabbage can also be used)
1 cup shredded zucchini Squeeze the excess liquid from it before measuring.
1/3 cup thinly sliced onion.
Vinaigrette
juice from 1/2 lime
1 Truvia packet (or the equivalent of other sugar, a tsp or so)
1/4 cup seasoned rice vinegar (I used roasted garlic flavor)
1 Tbsp mayonnaise
1 Tbsp olive oil
salt and pepper to taste
Put the cabbage, zucchini and onion in a large bowl or container. In a smaller bowl whisk the vinaigrette together and pour over the cabbage. Blend well and season with salt and pepper to taste. This can be served immediately but it's best if it "marries" in the refrigerator for at least an hour. Serves 4.
