Smothered Savoy Cabbage with Pancetta
Why This Recipe Works
For our smothered savoy cabbage with pancetta recipe, we sautéed the pancetta in some butter, then added onion—an uncommon ingredient in the dish—for depth of flavor. To take advantage of the browned bits left by the pancetta and onion, we deglazed the pan before adding the cabbage, along with some garlic for kick. We sautéed the cabbage until wilted, which helped to develop rich flavor, and then poured in some chicken broth and added a bay leaf, simmering the dish partially covered so that the cabbage’s strong aroma would dissipate.