Savoy Cabbage with Pancetta

I cooked this last Saturday as an accompaniment to Di's baked salmon. The cabbage comes out rich and creamy. The two went extremely well together. It was such a treat, I Facebooked it!

We used the leftovers as a type of "bubble and squeak" with eggs the next morning!

I use a multi-function cooker for this recipe, however you can use a pressure cooker, oven safe pot or a pot and slow cooker; as you will need to both saute and slow/pressure cook.

 As is often the case, I was bragging about my cooking expertise with my mate down the pub (we often compare what's for dinner) and he asked for the recipe, so here 'tis Rick:-

Serves 4

Ingredients:-

1 large savoy cabbage, thinly shredded
185 g pancetta, diced
1 brown onion, sliced
1 garlic clove, chopped
60 ml dry white wine
2 tsp caraway seeds
Salt and fresh ground pepper

Method:-

Saute the pancetta until the fat is rendered.
Add the onion and saute until soft.
Add the garlic.
Add the cabbage one handful at a time until each handful has cooked down.
Pour in the white wine and add the caraway seeds.
Cook for 5 mins until the cabbage has completely wilted.
Add salt and pepper to taste.

Slow cook (95-100 deg C) for 2 hours or
Pressure cook on high (13 psi) for 10 minutes

Ready to serve.