Braised Cabbage

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This is a similar recipe to the cabbage casserole that is also in this section, but if anything it’s much easier to do and only requires one pot.

To serve 4 people you will need:

1 cabbage
200g pancetta or thick bacon slices, rinds removed
100g clarified butter (ghee, or gee)
200g very small onions, peeled* and left whole
1 clove of garlic, crushed
1tsp fennel seeds
4tbs dry white wine or white balsamic vinegar
Salt and black pepper

*Small onions are easier to peel if you first pour boiling water over them and leave them in it for about a minute.

Preheat the oven to 200°C, 400°F

Trim, core and finely shred the cabbage.

Cut the bacon or pancetta into small strips about 3cms long; put these into a small pan of cold water and bring it to the boil. Drain and refresh in cold water. Drain again and pat dry with kitchen paper.

Heat the butter in a fire-proof casserole dish, and the bacon strips and peeled onions and stir until the onions are lightly browned.

Add the garlic, fennel seeds and the cabbage and stir for a minute or two before adding the wine or balsamic vinegar. Season with salt and pepper.

Cover the dish and put it in the middle of the oven for 30 about minutes or until the onions and cabbage are tender.

This makes an excellent accompaniment to pork.

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