Braised Red Cabbage in Balsamic Vinegar

Time: 35 min.
Complexity: easily
Servings: 4

Shredded red cabbage is first sautéed in the rendered fat of Italian pancetta, then covered with a little water and balsamic vinegar, seasoned with spices, and simmered until soft and deliciously fragrant. The pancetta, along with the fennel seeds and balsamic vinegar, imparts an incredibly deep and complex flavor. This makes a wonderful Mediterranean-style side dish, perfect for both festive and everyday meals.

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Recipe:

In a saucepan over medium-high heat, cook 1/3 cup diced pancetta until crisp, 2 to 4 minutes. Add 1 pound shredded red cabbage, 1 sliced ​​red onion, 1/2 teaspoon each fennel seeds and coarse salt, and a few freshly ground black pepper. Cook, stirring, for 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar, and 1 tablespoon sugar. Cover and simmer over medium heat, stirring occasionally, until tender, 15 minutes. Season with salt and pepper and sprinkle with parsley.