Sardinian-Style Cabbage

This cabbage dish is subtly flavored with pancetta and herbs, and the braising makes it a tender treat for any winter meal.

Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 2¹/₂ hours in a medium slow cooker

2 tablespoons olive oil

¹/₄ pound pancetta, diced

2 garlic cloves, minced

1 (1¹/₂-pound) head green cabbage, shredded

2 tablespoons fresh chopped parsley

1 bay leaf

1 cup Chicken Stock or purchased stock

Salt and freshly ground black pepper to taste

1. Heat oil in a large skillet over medium-high heat. Add pancetta, stirring frequently, and cook for 4 to 5 minutes, or until browned. Add garlic, and cook for 30 seconds, stirring constantly. Add cabbage, parsley, bay leaf, and stock, and bring to a boil. Scrape mixture into the slow cooker.

2. Cook on Low for 5 to 7 hours or on High for 2 ¹/₂ to 3 hours, or until cabbage softens. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

 Substitute red cabbage for the green cabbage if you want more color on the plate.

An advantage of cooking cruciferous vegetables such as cabbage, cauliflower, or broccoli in the slow cooker is that the house doesn’t smell like vegetables for days, which many people find offensive. This is because very little liquid evaporates from the slow cooker, and it’s the steam in the air that carries the “fragrance.”