Cabbage Braised with Wine and Pancetta
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.