Sautéed Cabbage and Leeks with Pancetta
Irish-inspired sauteed cabbage and leeks with pancetta and Grana Padano cheese. Sweet, crispy cabbage meets mild leeks and salty Italian bacon in this quick 25-minute side dish. Perfect as a main or side. Budget-friendly and delicious.
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
