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I've been seeing pictures all over Facebook the last few days of everyone's garden cabbage, so I thought this recipe would be a perfect one to share right now! I just love cabbage, any way possible! My siblings and I loved anything with vinegar growing up, and still do! One of our favorites was soaking shredded cabbage in vinegar until it tasted good, which was usually a few hours! It was a quick pickled cabbage, but oh so good. I really need to make that again and reminisce a little!
This recipe for Pan Fried Cabbage with Pancetta is wonderful! We topped it off with some parmesan cheese, which adds a great touch of flavor. It's a simple and quick side dish, which gets all it's flavor from the pancetta and of course, garlic! My daughter devoured it, which was great, since she's super picky right now! We can't wait to make it again! I hope you enjoy!
Pan Fried Cabbage with Pancetta (click here to print recipe)
What you need:
1 tablespoon olive oil
4 ounce package finely diced Pancetta
3 cloves garlic, minced
4 cups finely chopped cabbage
shredded parmesan for topping
salt and pepper, as needed
In a skillet, heat olive oil over medium heat. Add Pancetta and cook for about 5 minutes until it starts to caramelize. Add garlic, saute for another 1-2 minutes then add the cabbage. Season with salt and pepper, as needed. Cook until cabbage is tender, about 5 minutes. Remove from heat and top with shredded parmesan.
On the blog... one year ago: Dilly Ham Macaroni Salad
Two years ago: Tomato and Basil Scrambled Eggs
This recipe is shared at these blogs: Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker,