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Braised Savoy Cabbage with Pancetta and Provolone
  • 1 medium head Savoy cabbage (about a 13/4 lb.)
  • 1 Tbsp. olive oil
  • 4 oz. pancetta, diced (about 1 cup)
  • 2 large cloves garlic, slivered
  • 1/2 tsp. sugar
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • 11/4 cups water
  • 6 oz. Il Villaggio® Provolone Piccante, thinly sliced or shredded
  • Finely chopped parsley or chives, optional
  1. Remove any damaged outer leaves of cabbage and trim core even with base. Cut through core into 6 wedges (core helps wedges to remain intact).
  2. In a large skillet over medium heat, add oil and pancetta and cook, stirring until lightly browned. Add garlic and cook just until beginning to turn golden.
  3. Add cabbage to skillet. Combine sugar, pepper and nutmeg and sprinkle over cabbage, then add water to bottom of pan. Cook covered at medium-high heat, turning once, until tender when pierced with a fork, about 15 minutes.
  4. Remove from heat and top with Provolone. Cover and let stand 2 minutes or until melted. Sprinkle with parsley, if desired.