Braised Italian Cabbage
a dinner recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
Savoy Cabbage braised in wine and tomato sauce to a tender perfection flavored with fennel and black peppercorn for an intense depth of flavor. Cooked in the oil from pancetta and combined with cannellini beans to make for a savory and delicious vegetable side dish.
TIME (ACTIVE) | 45 M
TOTAL | 45 M
8 SERVINGS
SPECIAL EQUIPMENT:
1 DUTCH OVEN OR LARGE POT
- Place the chopped pancetta in the cold pot and raise the heat to medium. Fry the pancetta until golden brown, about 8 minutes. Remove the pancetta and set aside.
- Add 1 tbsp olive oil to the pot and stir in the onions. Let them sit for 3 minutes to develop a slight char. Then stir in the crushed red pepper, peppercorn, and sweet Italian sausage seasoning (or fennel seed) and saute for 3 more minutes.
- Stir in the tomato paste and let it sit for another 3 minutes to caramelize. Then pour in the white wine and bring it to a simmer. Use the white wine to deglaze the pan and scrape away the brown bits with a wooden spoon.
- Add in the cabbage and cover the pot for 5 minutes. Then open the Dutch oven and use a wooden spoon to move the onions from the bottom throughout the cabbage. If the liquid appears to have all steamed away, you can add a 1/4 cup of water. Cover the pot again for 5 minutes then stir. Repeat this process until the cabbage is softened, about 15-20 minutes.
- Once the cabbage is softened stir in the cannellini beans and pancetta and cook for another 5 minutes. Then serve hot!
4 days
Season early in the cooking process so that the peppercorn and fennel infuse the oil with flavor.
Be patient when the cabbage is softening. Keep the pot closed for at least 5 minutes each time to allow the steam to build up and the cabbage to soften. The more you open the pot, the longer it will take to cook and the more of the steam will be let out instead of absorbed by the cabbage.
vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. Their medium heat is used in everything from salads to steak.
0.35 oz - PORTION$0.50
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
mild
flakes
Mild crushed red pepper flakes have a more subtle flavor than our hot variety. They have a slightly spicy flavor that adds a hint of heat to dishes, without being too overpowering.
0.18 oz - PORTION$0.50
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$12
dried
coarse grain
This artisanal dried coarse grain French grey salt is rich in minerals and is tinged grey from the clay bottom of the tidal pools from which it is harvested. Briny and flavorful, but softer on the palate than commercial salts.
0.35 oz - PORTION$0.50
3 oz - JAR$3
3 oz - REFILL$2
16 oz - REFILL$8
Seasoning
spice blend collab
Sweet Italian Sausage seasoning is delicious and versatile seasoning that can be used for anything from making your own ground sausage blend to roasting a chicken. The seasoning is inspired by - you guessed it - a sweet Italian sausage! It’s a great blend to change up your seasonings when you’re cooking chicken, pork, or stews and soups!
