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Braised Cabbage Wedges with Pancetta

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

For the Cabbage

  • 1 medium green cabbage, cut into 6 wedges
  • Olive oil
  • Salt and black pepper

Pancetta & Onion Mixture

  • 4 ounces diced pancetta
  • 1 medium yellow onion, thinly sliced

Creamy White Wine Sauce

  • ½ cup white wine
  • 1 cup heavy cream
  • ½ cup grated Parmesan
  • 1 tsp Dijon mustard
  • Fresh thyme or parsley (optional)

Instructions
 

  • Prep the cabbage
    Cut the cabbage into 6 wedges, keeping the core intact so each wedge stays together. Season with salt and pepper.
  • Sear the wedges
    Heat olive oil in a large skillet over medium-high heat. Add the cabbage wedges, cut side down, and sear until golden brown, about 3–4 minutes per side. Remove from the skillet and set aside.
  • Cook pancetta and onions
    In the same skillet, add the pancetta. Cook until crisp, then add the sliced onions. Sauté until the onions are soft and caramelized, about 8–10 minutes.
  • Deglaze with wine
    Pour in the ½ cup white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 1–2 minutes to reduce slightly.
  • Make the cream sauce
    Add the heavy cream, Parmesan, and Dijon. Stir until the sauce is smooth and gently bubbling.
  • Return the cabbage
    Nestle the seared cabbage wedges back into the pan. Spoon some sauce over the top.
  • Braise
    Reduce the heat to low, cover, and cook for 15–18 minutes, or until the cabbage is tender but still holds its shape.
  • Serve
    Spoon extra sauce over the cabbage and top with fresh herbs if desired.