CAVOLO AL PEPERONCINO, (sautéed cabbage with chile and pancetta, for six)


2 tablespoons olive oil

¼ pound pancetta, salt pork or bacon, chopped

1 yellow onion, chopped

1 small dried red chile, crushed, or a pinch of red pepper flakes

1 clove garlic, finely chopped

½ head cabbage, about 1-1/2 pounds, sliced

¼ cup water

pinch of salt



1. In a large saucepan over medium heat, combine the oil, pancetta, onion and chile and cook, stirring often, until the onion is golden and tender, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute longer.

2. Add the cabbage, water and a pinch of salt. Reduce the heat to low, cover and cook, stirring occasionally, until the cabbage is tender and browned, about 30 minutes. Add more water if necessary to prevent sticking. Serve hot.


from Michele Scicolone, Savoring Italy

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