Trying to use up a giant head of cabbage from our CSA without being completely bored by it, I made up this combination:

– 1/3 of a head of savoy cabbage cut in strips
– 3 to 5 slices of pancetta chopped
– 1/4 cup of mirin
– 1 tsp. olive oil
– 1/4 cup of broth
– 1/2 cup of chopped red onion

In a saute pan or wok  (I use a Joyce Chen pan for most greens), heat oil over medium heat. Add onion and pancetta and saute for 2 minutes.  Top this combo with cabbage strips but don’t stir (allow pancetta and onion to remain at the bottom of the pan) and cover for 1-2 minutes. Then add broth, cover and let cook down (about 2 minutes). Uncover and stir mixture at the bottom with cabbage. Add mirin, cover and let cook down until liquid has reduced and the contents of the pan are starting to caramelize.

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