Directions
- 1Cut cabbage into wedges. Salt generously and let sit for about an hour.
- 2Heat oil over medium heat.
- 3Brown cabbage on each side until you develop some nice color. Use a weight or press down with your hands to color evenly.
- 4Add butter and sauté garlic, thyme, and calabrian chilies until fragrant.
- 5Ladle homemade chicken stock until the cabbage is less than halfway covered.
- 6Braise in the oven, uncovered, at 350°F for 60 to 90 minutes until it’s tender to your liking.
- 7Remove the cabbage.
- 8Crisp up some guanciale.
- 9Toast breadcrumbs in the rendered fat from the guanciale.
- 10Reduce the braising liquid and mount with butter until thick and smooth to transform it into a gorgeous sauce.
Ingredients
- 1 savoy cabbage
- chicken stock
- crushed Calabrian chilies
- garlic
- thyme
- butter
- olive oil
- salt
- guanciale
- breadcrumbs
- Parmesan
Equipment
ovenpanweight
Tips
- Salt cabbage generously and let sit for about an hour to pull moisture and help seasoning penetrate.
- Use a weight or press down with hands to color cabbage evenly.
- Serve as a side or by itself, plated with toasted breadcrumbs, Parmesan, and crispy guanciale.
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