CookTeaser

A CookTale

Last evening my level of ambition out did my level of energy. The Rabbit Stew was accompanied by this savory side dish. It tasted as mouthwatering as I believe the photograph shows. Rich and delicious.

INGREDIENTS

Pancetta (2-1/4″ slices & diced to 1/4″ pieces)
A medium head of Savoy Cabbage (halved & cut into 1″ ribbons)
3 Garlic Cloves (thinly sliced)
1 tsp of dried Thyme (or to taste)
Kosher Salt & Black Pepper
A pinch of Red Pepper Flakes
1/2 Cup of Chicken Broth + 1/2 Cup of Vermouth

METHOD

1. Fry the Pancetta in a large pan until the fat has rendered. Remove from the pan to a small bowl leaving the fat behind. Add the Garlic & saute in the Pancetta fat, then add the ribbons of Cabbage, toss & saute to combine.

2. Add the Chicken Broth & Vermouth, the Thyme, Salt & Pepper, Red Pepper Flakes, cover & cook over high heat as long as it takes for the Cabbage to really tenderize, which should take 20 minutes or so. Keep your eye on the progress. Return the Pancetta to the pan & toss together.