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Bowl of glossy braised savoy cabbage with pancetta flecks and tomato sauce, served on a rustic wooden table

Braised Savoy Cabbage with Pancetta and Tomato

Savoy cabbage braised with pancetta, soffritto and tomato until soft and glossy, an easy Italian contorno you can make ahead.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Calories: 109
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 80 g pancetta, diced or guanciale
  • 1 yellow onion, finely chopped small
  • 1 carrot, finely chopped small
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 1 head Savoy cabbage, cored and sliced into ribbons about 900 g-1 kg
  • 60 ml dry white wine
  • 200 g tomato passata
  • 120 ml water or stock
  • 1 bay leaf
  • 1 pinch chili flakes optional
  • 1 piece parmesan rind optional
  • salt and black pepper to taste

Method
 

  1. Heat the olive oil in a 28 cm / 11-inch Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes until the fat renders and the edges crisp.
  2. Add the onion, carrot and celery. Cook for 6 to 8 minutes, stirring often, until softened and pale gold.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes until the alcohol smell fades.
  5. Add the cabbage in two batches, stirring each batch until it wilts down before adding the next, about 3 minutes total.
  6. Stir in the tomato passata, water or stock, bay leaf, chili flakes and parmesan rind if using. Season with salt and pepper.
  7. Cover, reduce the heat to low, and simmer for 35 minutes, stirring occasionally, until the cabbage is tender but the ribs still give a little resistance.
  8. Remove the lid and the bay leaf and parmesan rind. If the sauce looks thin, simmer uncovered for 5 more minutes until it clings to the cabbage instead of pooling.
  9. Taste and adjust the seasoning. Serve warm.

Notes

  • Render pancetta over medium-low heat, not high, or it turns tough before the fat melts out.
  • Add cabbage in batches so it wilts down before you pile in more.
  • Cook covered for the bulk of the simmer, then finish uncovered if the sauce needs to reduce.
  • Remove the parmesan rind and bay leaf before serving.