Ingredients
Scale
- 1 small head of green cabbage
- 2 Tbsp evo oil
- 3-4 slices of pancetta, or bacon, slivered
- 1 small cipolline onion
- pinch of salt & pepper
- 1 tsp honey
- parsley, to sprinkle on top
Instructions
- Shred the cabbage and slice the onion. Slice the pancetta lengthwise about 1/8" thick, then cut into 1/8" thin slivers.
- In a large heavy-bottomed skillet drizzle in olive oil, add sliced pancetta. Turn heat to a med/high and cook until crisp, about 5 minutes. Using a slotted spoon, remove the pancetta, leaving the oil in the skillet.
- Add chopped onion to the skillet and increase heat to medium-high. Cook until translucent, about 2 minutes.
- Then, add cabbage. Season with salt and pepper. Cook, stirring occasionally, until cabbage is just tender, about 5 minutes. You might need to add a tablespoon of water if it gets too dry.
- Add honey, stir, then toss in crispy pancetta to the cabbage and toss to combine. Cook about 1 minute to mingle. Top with chopped fresh parsley.
- Ready to serve.
Notes
This is a great dish to prepare on the barbecue. Whether you use a skillet straight on the grill, or on a side burner, either way it would work.
Bacon or guanciale would also work well instead of the pancetta.
Watch the seasoning, because the pancetta is quite salty, so little seasoning required.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stove top
- Cuisine: Mediterranean
Keywords: Green cabbage, cipolline onion, pancetta, side dish, honey, Mediteranean food, Italian food, vegetables, simple dish, easy
