Ingredients
Method
- Remove any tough outer leaves. Cut the cabbage in half, remove the core, then shred the rest. Don’t worry about perfection — thin ribbons are ideal.
- In a large, wide pan over medium heat, cook the pancetta until golden and the fat has rendered. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Add the butter to the pan. Add the cabbage and a small pinch of salt.
- Cook gently for 12–15 minutes, stirring regularly, until the cabbage is very soft, glossy, and reduced by more than half.
- Stir in the garlic and cook for 30–60 seconds until fragrant. Add a generous pinch of nutmeg and plenty of black pepper.
- Pour in the double cream and bring to a gentle simmer. Cook for 3–5 minutes, letting the sauce thicken slightly.
- Stir in half of the Parmesan gradually until melted and smooth.
- Return the pancetta to the pan and stir through. Taste and adjust seasoning — Parmesan and pancetta both bring salt, so tread lightly.
- Serve with remaining parmesan on top, as a side dish, as a main with sourdough, or toss through freshly cooked pasta.
Nutrition
Notes
A generous pinch of nutmeg enhances the creamy sauce's flavor profile, adding a warm, aromatic undertone that beautifully complements the richness of the double cream and savory pancetta. This subtle spice elevates the dish, making each bite more complex and satisfying.