- 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
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- 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).
- 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.
- 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.
- Remove from heat and top with Provolone. Cover and let stand 2 minutes or until melted. Sprinkle with parsley, if desired.
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