I’ve made my fair share of cabbage recipes in the past. Some good and some amazing. But, it never tasted so good as when you cook it with pancetta and wine. This meat dish is typically a secondi (second) course of a traditional Italian meal. This dish would be served after the pasta course and can be served alongside the contorni course (side dish). An example of a contorni dish is my Roasted Asparagus with Lemon Ricotta Sauce or Tuscan Tomato Beans all’uccelletto. Italian dishes such as this are very much like a lot of British dishes in origin from days past as it’s a traditional dish of the peasants. Inexpensive ingredients turned into a tasty meal. If you’re not a fan of cabbage (some people aren’t – I get it), a similar dish I have created is my Italian Sausage and Bean Casserole. This is very much like the tomato beans, but with added meat.
Optional additions to add
Sliced potatoes, cooked pasta, peas, or any vegetable you like. I like to serve the sausages whole, but you can slice them.
Cabbage Serving Suggestions
Even though this is an authentic Italian dish, you can serve the cabbage as a side without the sausage with any of your favorite fish, chicken, beef or lamb.
Wine substitute
If you don’t want to use wine, you can substitute chicken, vegetable or beef stock/broth. If you’ve made this recipe, have a comment or question, leave it below. I love to hear from my readers.
