Written by This week we have a braised cabbage recipe that is inspired by our international travels. Cabbage is often served as a part of salads or fermented as sauerkraut, but we learned that braised cabbage is delicious—especially when cooked with a pork product (this time it’s pancetta).
We make cabbage salads on a regular basis, and have posted a few recipes in the past: Mediterranean Coleslaw, Tandy Cajun Cabbage Slaw, and Celery Seed Cabbage Slaw are three of our favorites. This week, we bring you a cabbage cooked with pancetta and carrots. We know you’ll enjoy it!
Ingredients
4 oz of pancetta
2 Tbsp avocado oil
1/2 head cabbage, shredded
2 carrots, shredded
1/2 C homemade or organic chicken broth
1/2 tsp caraway seeds
Method
Cook pancetta over medium heat in large pan until fat is rendered and pancetta is just a little crispy (about 10 min).
Add shredded cabbage and carrots. Cook until browned, stirring occasionally (about 10 min).
Pour in chicken broth and sprinkle in the caraway seeds. Mix. Reduce heat to medium. Simmer covered for 6 minutes.
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Braised Cabbage with Pancetta
Ingredients
4 oz of pancetta
2 Tbsp avocado oil
1/2 head cabbage, shredded
2 carrots, shredded
1/2 C homemade or organic chicken broth
1/2 tsp caraway seeds
Method
- Cook pancetta over medium heat in large pan until fat is rendered and pancetta is just a little crispy (about 10 min).
- Add shredded cabbage and carrots. Cook until browned, stirring occasionally (about 10 min).
- Pour in chicken broth and sprinkle in the caraway seeds. Mix. Reduce heat to medium. Simmer covered for 6 minutes.
that paleo couple 
I have this cabbage sitting in my fridge for the longest. now i know what to do with it. thank you for sharing
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Yum!
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