Savoy Cabbage With Pancetta

Directions

1. 1
   Cut the cabbage in half lengthwise and remove the core.
2. 2
   Thinly shred the cabbage and set aside.
3. 3
   In a large frying pan over med-high heat, saute the pancetta, stirring often, until the fat is rendered, about 5 minutes.
4. 4
   Add the onion and saute until softened, about 3 minutes.
5. 5
   Add the garlic and cook for 1 minute.
6. 6
   Add the cabbage, 1 handful at a time, to the pan and saute, allowing the cabbage to cook down before adding more.
7. 7
   Increase heat to high, pour in the wine, add the caraway seeds, and cook, stirring frequently, until the cabbage has completely wilted, about 5 minutes.
8. 8
   Oven--Preheat oven to 350°; transfer the cabbage mixture to a Dutch oven and season with salt and pepper.
9. 9
   Cover and cook in the oven, stirring occasionally, until the cabbage is soft and creamy, 30-45 minutes.
10. 10
    OR cook in Slow Cooker--Transfer the cabbage mixture to a slow cooker and season with salt and pepper.
11. 11
    Cover and cook, stirring occasionally, until the cabbage is soft and creamy, 2 hours on Low.
12. 12
    Serve at once.