RCI-VG.004.1199.001
Savoy Cabbage Mantua-style
* 4 servings
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- savoy cabbage 1 kg (2 lb)1 unit
- (3½ oz) diced pancetta (cured pork meat similar to unsmoked bacon)100 g
- .1 l (3½ fl oz) white wine vinegar0 unit
- .1 l (3½ fl oz) meat stock0 unit
- 4 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Peel and thinly slice the onion, then separate the savoy cabbage leaves, rinse them thoroughly under cold water, and cut into rough strips or wedges.
10 minutes
2
Heat a drizzle of oil or lard in a large, heavy-bottomed pan or roasting dish over medium heat, then add the sliced onion and sauté until softened and lightly golden.
8 minutes
3
Add the savoy cabbage strips to the pan, season generously with salt and pepper, and stir well to combine with the onion.
3 minutes
4
Reduce the heat to medium-low, cover the pan, and allow the cabbage to sweat and soften, stirring occasionally to prevent sticking.
15 minutes
5
Prick the sausages a few times with a fork to prevent them from bursting during cooking, then nestle them on top of or alongside the cabbage in the pan.
2 minutes
6
Cover the pan again and cook over medium heat, turning the sausages occasionally, until they are browned on all sides and cooked through.
20 minutes
7
Remove the lid and increase the heat slightly to allow any excess moisture to evaporate, letting the cabbage and sausages develop a light caramelized finish.
5 minutes
8
Taste and adjust seasoning with additional salt and pepper as needed, then serve the sausages atop the savoy cabbage directly from the pan while hot.