Cabbage Braised with Wine and Pancetta


Prep time: 
30 minutes


Cabbage braised with wine and pancetta


  • 1 cabbage, savoy or tundra, shredded
  • 2 shallots or small onions, finely chopped
  • 200g pancetta, chopped
  • 5 sundried tomatoes, chopped
  • 1 glass of white wine


Heat some olive oil in a large pan. Add the pancetta and fry on a medium heat till it drops its fat. Fry sundried tomatoes for 2 minutes. Add the shallots and fry for 3 to 4 minutes till transparent. Add the cabbage, toss for 3 minutes stirring well to mix and coat with the oil. Add the wine, season, cover and cook till the cabbage is tender, but not soft. Check seasoning and serve immediately.