cabbage with pancetta and mozzarella

[ramtops]

We normally have this without the pancetta, but I’m trying to cut my carbs at the moment so I added some meat.

I make this in a frying pan with a lid.

Chop and onion and some garlic, and fry it off in olive oil. Add the pancetta (I used cubes – you could use bacon too) at this point. When the onion is soft, add quite a lot of shredded cabbage; anything does – I’ve made this with hispi, with white, with savoy … they all work well.

Stir it all around, then add either some water – about maybe 1/2″ at the bottom of the pan – or a splash of wine. We used about half a glass of home made pineapple wine last night! Season to taste, put a lid on and leave it for about 10 minutes.

Then add some mozzarella – I usually just cube a whole one – and stir it around till the cheese melts.

In the bad old days, I would stir the pasta into this, but last night it went in separately, as Pete had a “normal” helping, and I just had a spoonful. I’ve discovered cabbage is great for bulking up if you’re avoiding carbs.

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Mirrored from Reactive Cooking.