Italian Cabbage

This Italian cabbage dish combines tender cabbage, savory pancetta, and creamy cannellini beans in a rich tomato and wine sauce with a hint of spice from Calabrian peppers.

Course Main Course, Side Dish

Cuisine Italian American

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 309kcal

Author Meghan Birnbaum

Equipment

Dutch oven
Cutting board
Knife
Wooden spoon
Measuring spoons
Measuring cup
Can opener

Ingredients

¼ lb pancetta chopped
3 tablespoons extra virgin olive oil divided
1 large onion thinly sliced
3 cloves garlic minced
3 tablespoons tomato paste
2 tablespoons Calabrian peppers adjust to taste
2 tablespoons fennel seed
¼ cup white wine
1 head green cabbage halved and sliced
Salt and pepper to taste
1 14oz can cannellini beans drained

Get Recipe Ingredients

Instructions

Place the pancetta in a cold Dutch oven. Turn the heat to medium and cook until golden brown, about 8 minutes. Remove and set aside.
Add 2 tablespoons of olive oil to the pot. Add the sliced onion and cook without stirring for 3 minutes. Stir, then add the garlic and fennel seeds. Cook for 1-2 minutes.
Push the onions aside and add the tomato paste directly to the pot. Cook for 2 minutes, then stir it in with the onions and garlic. Add the Calabrian peppers and mix well.
Pour in the white wine to deglaze the pot. Add the sliced cabbage, cover, and cook for 5 minutes.
Stir the cabbage, adding more wine or water if needed. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, cover, and cook for another 5 minutes. Repeat until the cabbage is softened and red from the tomato paste, about 15 minutes total.
Add the drained cannellini beans and reserved pancetta and stir. Cook for 2-3 minutes until heated through.

Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the dish in a saucepan over medium heat until warmed through, stirring occasionally. You can also reheat individual portions in the microwave for 2-3 minutes, stirring halfway through.

Freezing: To freeze, let the dish cool completely, then transfer it to a freezer-safe container or resealable freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition