Pancetta Fried Cabbage Recipes

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PANCETTA OR SIDE PORK FRIED CABBAGE



Pancetta or Side Pork Fried Cabbage image

This is a low carb meal in itself. You take a bag of cole slaw mix and fry it with pancetta and an onion. That's it!

Provided by Barbara Polowetz

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

8 ounces pancetta or 1/2 lb of side pork, diced
16 ounces coleslaw mix
1 onion, diced

Steps:

  • In a large frying pan, brown pancetta or side pork until lightly browned (about 10 mins.) Add onion to pancetta and stir often until onion is sauteed (about another 10 mins.) Add cole slaw mix and stir often (for about another 10 mins.) until cabbage is totally wilted and done.
  • The cabbage will look like a lot at first but it really cooks down.
  • Add pepper to taste.
  • I have used proportionate amount of bacon for this recipe with excellent results.

Nutrition Facts : Calories 38.8, Fat 0.2, Sodium 21.2, Carbohydrate 9.1, Fiber 3, Sugar 5.2, Protein 1.9

PAN SEARED SALMON WITH PANCETTA FRIED CABBAGE AND THYME BEURRE BLANC SAUCE



Pan Seared Salmon with Pancetta Fried Cabbage and Thyme Beurre Blanc Sauce image

Provided by Darrell "DAS" Smith

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

4 (6-ounce) wild-caught salmon fillets
Kosher salt and freshly ground black pepper
Canola oil, for sauteing
1/2 pound pancetta, diced
1 head red cabbage, thinly sliced
1 1/2 cups white wine
1 shallot, diced
1 clove garlic, crushed
1 sprig fresh thyme
1 sprig fresh rosemary
1 1/2 sticks butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the salmon fillets with salt and pepper. In a large oven-safe saut¿ pan over medium-high heat, coat the bottom of the pan with oil and heat the oil. Pan-sear the seasoned fish, skin-side down, until browned, about 3 to 4 minutes. Transfer the fish to the oven for 10 minutes. In a large, deep saut¿ pan over medium-high heat, cook the pancetta until crisp, stirring frequently. Then add the cabbage into the pan, cover the pan and continue cooking until the cabbage is soft, about 15 minutes.
  • To make the Thyme Beurre Blanc: In a saucepan, combine the white wine, diced shallots, crushed garlic, rosemary, and thyme. Cook until the wine is reduced by 3/4, then strain the wine into another saucepan and gradually whisk in the butter until the sauce is smooth.
  • Serve the salmon fillets over the cabbage and drizzle the beurre blanc over the top.

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