SERVES:
makes approx. 5- 6 cups
INGREDIENTS:
1/3 - 1/2 cup 1/4-inch diced pancetta
1 Tbs butter
1 small - medium size onion, peeled, quartered and thinly sliced
6 cups thinly sliced green cabbage
2 Tbs chopped fresh sage
4 cups apple cider
salt and pepper to taste
2 - 3 Tbs apple cider vinegar
PROCEDURE:
Get started by crisping up 1/3 - 1/2 cup 1/4-inch diced pancetta in a large, deep, heavy bottomed pot on medium heat, stirring regularly.
Add 1 Tbs of butter to help crisp up the pancetta and then scoop it out of the pot onto a clean plate, leaving the rendered fat behind.
Then add a small to medium size, quartered and thinly sliced onion and cook that along to soften.
Add about 6 cups of thinly chopped green cabbage and 2 Tbs chopped fresh sage and stir as it cooks along.
After a few minutes, add 4 cups of apple cider, turn the heat to medium high and let it cook along to reduce the cider.....it'll take about 30 minutes.
Then season it to taste with salt and pepper, add 2 - 3 Tbs apple cider vinegar and add the crispy pancetta back to the pan and it's ready to serve.
HINTS:
Substitute bacon for the pancetta.
Use red cabbage instead for a more colorful version.
Serve alongside simply cooked sausage, pork, chicken or even something like salmon.