Sauteed Cabbage and Leeks with Pancetta
Ireland has more varieties of cabbage then I’ve seen anywhere else in the world. Crumpled, crinkled, smooth, in different shades of green, red, and purple. Boiled, sauteed, fried, and roasted in soups, stews, or on its own as the star of the show, always paired with bacon. Which is exactly what I did with this recipe for Sauteed Cabbage and Leeks with Pancetta.
Yes, yes, I know pancetta isn’t Irish bacon BUT it’s still bacon, even if it’s Italian bacon. I’ve also added Grana Padano, giving the traditional Irish recipe for sauteed cabbage, an Italian twist that is so freaking good. But let’s get back to the cabbage and leeks, first.
Two types of Irish cabbage: Savoy and Sweetheart
The two varieties we ate the most of while in Ireland, were the savoy and the Sweetheart. Both sweet, crispy, and crunchy, perfectly balanced goodness with a bit of spicy at the end of the bite. The Sweetheart variety is a smooth, pale green, tightly bunched cabbage. While the savoy is looser leaved, crinkled and a deep-dark green. Both are delicious in this recipe.
The cabbage certainly benefits from the Irish weather. They grow it year around because it LOVES the abundance of partially cloudy, sometimes cool, sometimes warm rainy days. And the soil makeup, growing in soils that many other vegetables wouldn’t even think of growing.
And the FLAVOR – sweet, full of crisp, slightly chewy with a wonderful spicy taste at the end of the bite. The only other place I’ve tasted that much flavor in my cabbage was when I grew it. Although I’m not all that surprised since in the States the food sold in grocery stores are bred for size, weight, and shelf lasting abilities. It’s all about making money, NOT FLAVOR and making your taste buds happy
In the States you get round red, purple, and green heads, and savoy. That’s the extent of cabbage. But in Ireland, I never did see the typical round heads – it’s possible it wasn’t the season for those while we were there. Instead, everything was conical in shape.
Quick Tip on Corned Beef and Cabbage
Btw, Corned Beef and Cabbage is NOT a dish from Ireland. It’s a US dish and recipe created in USA by Irish Americans (the same as Saint Patrick’s Day). Which is also why most peeps from the States mistakenly think it’s from Ireland. In Ireland, it’s usually only served in the tourist restaurants.
If you’re visiting Ireland, skip asking for the corned beef and cabbage and instead, look for local dishes like Sauteed Cabbage and Leeks, the Dublin Coddle, Guiness Lamb Stew, Cottage (or Shepard’s) Pie. Many of these dishes also contain leeks, another staple veggie in the Irish diet.
Leeks: A Natural Pairing with Sauteed Cabbage
Leeks are another staple in the Irish diet. Again, suited for the climate and soil of Ireland (lots of rocky stuff where many vegetables won’t grow). From the onion family, leeks grow in tall, layered stalks. They are much milder than the regular onion. Use them in dishes for people sensitive to strong onion flavor. Or just where you want a bit of onion, but not so much. You can slice them into rings for cooking into any dish or slice them in half and toss them on the grill for some slightly charred goodness.
One thing about leeks is cleaning them. Because the plant pushes up from the soil and the layers develop over time, they capture grit and grim between the layers. So, make sure you wash your leeks WELL before using.
The Bacon for Your Sauteed Cabbage
Irish bacon is a wonderfully thick, lean bacon from the back of the pig. I 100% enjoyed it while in Ireland. I’m also fortunate enough to be able to get it here in Portugal a few times a year. And if you’re looking for a more authentic sauteed cabbage and leeks recipe, use Irish bacon instead.
I went with pancetta because it has more nice juicy fat to render into the cabbage. The pancetta adds a salty umami-ness to the dish. Plus, you don’t need a lot of it. Add too much and you’ve overpowered the sweet cabbage and leeks with bacon flavor. Cabbage needs a bit of fat paired with it, to take it to the next level of taste. But either bacon will do in this recipe.
Sauteed Cabbage and Leeks with Pancetta is perfect as a main or side dish. The hubby and I often make it on its own for lunch. It’s such an amazing way to eat cabbage. So, forget turning that crisp head of cabbage into slaw and instead, pair it with bacon and leeks. If you’ve got questions or comments about this recipe, please leave them in the comments.
Sautéed Cabbage and Leeks with Pancetta
Ingredients
- 1 2-3 lb head of cabbage roughly chopped
- 3 leeks sliced and cleaned
- 80 grams pancetta diced
- 1 tbsp Irish butter
- 1 clove garlic minced
- 1/4-1/2 tsp red pepper flakes to taste
- 3 tbsp milk
- 2 tbsp grated Grana Padano cheese or Parmesan or Pecorino Romano, grated
- Salt and Pepper to taste
Instructions
- Add pancetta and butter to a large skillet, heated over medium heat.
- Toss in garlic and leeks. Add red pepper flakes if desired. Cook until leeks are starting to soften. Add cabbage.
- Saute cabbage mixture until cabbage is cooked to your desired preference.
- Pour in milk and grated cheese. Stir well to melt cheese into a sauce.
- Season with salt and pepper.
- Serve immediately