25 g/1 oz butter • 4 tablespoons olive oil 1 onion, chopped
150 g/5 oz pancetta, chopped
100 ml/31⁄2 fl oz dry white wine 2 tablespoons white wine vinegar
1 x 1.5-kg/31⁄4-lb white cabbage, cored and cut into strips
1 sprig fresh thyme, leaves only 6 juniper berries
about 300 ml/1⁄2 pint hot Meat Stock salt and pepper


1.Heat the butter and olive oil in a large saucepan, add the onion ·and pancetta and cook over a low heat, stirring-occasionally, for 5 minutes.
2. Sprinkle in th·e wine and vinegar and cook until reduced by half. Add the cabbage, thyme and juniper berries, mix well and pour in enough hot stock to cover.
3.Cook over a very low heat, stirring occasionally and adding more hot stock if necessary, for about 2 hours.
4.Season with salt and pepper to taste and serve hot with pork, cotechino (large spiced pork sausage) or zampone (stuffed pig's trotter).

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