Prep
4 hrCook
2 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 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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