Pancetta Braised Cabbage

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Pancetta Braised Cabbage

This Paleo recipe for pancetta braised cabbage is so basic, delicious and a great side with any dish. Feel free to add herbs (towards the end), spices, or other vegetables (with the cabbage) to make this dish your own. Add extra flavor by using white wine in place of the chicken broth as the braising liquid.



  • 1 teaspoon olive oil
  • 3 slices pancetta, chopped
  • 2 tablespoons yellow onion, chopped
  • 1 small green cabbage
  • 3 tablespoons organic unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup low sodium chicken broth


  1. In a small sauté pan set to medium-high heat, add olive oil then pancetta and yellow onion. sauté until pancetta starts to become crispy, about 7 minutes. Take out of pan and put on a paper towel covered plate.

  2. Cut cabbage in quarters, cut out and discard core, and chop cabbage into thin strips (shredded).

  3. In a large sauté pan over medium-high heat melt butter, add in cabbage then season with salt and pepper. Let sauté for about 5 minutes. Then add in chicken broth slowly - start by adding only 3 tablespoons. Depending on the size of your cabbage you will need up to the 1/4 cup. You don't want too much broth just enough to braise the cabbage.

  4. Sauté until cabbage starts to wilt, about 7-9 minutes. This cooks fast!

  5. To serve, put cabbage on your serving platter and top with the pancetta and onion.

  6. Enjoy!

    NOTE: I made this for a side dish with a crown pork roast while shooting with Jason Hawkins from NBC and both Jason and the producer loved this dish! They actually took the rest with them…

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