• Knob of butter
  • 8 pancetta slices, roughly chopped
  • 4 shallots, peeled and finely sliced
  • 1 cabbage, core and outer leaves removed, then cut into 8-10 wedges
  • 285ml vegetable stock (fresh or from a cube)
  • Salt and pepper, to taste


  1. 1

    In a large frying pan heat the butter until sizzling then cook the pancetta until brown and crisp. Remove from the pan with a slotted spoon and allow to drain on some kitchen paper.

  2. 2

    Add the shallots to the pan and cook gently for 6-8 minutes until they are caramelised and soft, remove from the pan to the kitchen paper.

  3. 3

    Arrange the cabbage wedges in the pan (add a little more butter if necessary) and cook on each side until brown and caramelised, turn them gently so they don't break up.

  4. 4

    Pour in the vegetable stock to half way up the cabbage. Return the shallots to the pan and season to taste.

  5. 5

    Cook the cabbage for 10-12 minutes gently turning half way through. The cabbage should be tender and the stock reduced.

  6. 6

    Serve 2 wedges per person drizzled with the braising liquid and scattered with the crispy pancetta.

  7. 7

    *All information included in this recipe has been provided by Produce World.

Nutritional Details

Each serving provides
  • Energy 385kj 92kcal 5%
  • Fat 6.8g 10%
  • Saturates 2.9g 15%
  • Sugars 2.8g 3%
  • Salt 1.6g 27%

% of the Reference Intakes

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