#cabbage + pancetta with peas and mint

#cabbage + pancetta with peas and mint

When people hear the word cabbage I often see them cringing – thinking of how they were forced to eat cabbage in school and varsity hostels. Even between kale, cauliflower and brussels sprouts it was often seen as the poor cousin of the vegetable. Today I have taken the often disregarded, humble cabbage and turned it into a five star dish.

cabbage pancetta
Cabbage + pancetta with peas and mint

250 g pancetta, cut into small blocks
350 g shredded cabbage
30 g butter
1 cup frozen peas, cooked for 2 minutes
6 mint leaves, chopped
Black pepper

Fry the pancetta in a non-stick pan (no butter or oil) until crispy and golden. Remove the pancetta and add the butter and cabbage to the same pan. Fry until cooked. Season the cabbage with salt and pepper. Add the peas. Taste again for seasoning. Add the mint and serve immediately … with love.

3 Responses »

  1. I personally would prefer to eat a whole head raw… The man loves cabbage like this, except I have not tried the mint. Ill def give that a go for him…

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