Description
This Italian Cabbage and Beans Skillet is a flavorful, hearty dish that combines crispy pancetta, sautéed cabbage, and creamy cannellini beans with aromatic fennel seeds and spicy Calabrian peppers. Perfect for a comforting weeknight meal, it features a rich tomato paste base deglazed with white wine, giving it depth and complexity. This one-pot recipe offers a great balance of textures and bold Italian-inspired flavors cooked on the stovetop.
Ingredients
Scale
Meat and Oils
- ¼ lb pancetta, chopped
- 3 tablespoons extra virgin olive oil
Vegetables and Aromatics
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 head green cabbage, halved and sliced
Seasonings and Flavorings
- 3 tablespoons tomato paste
- 2 tablespoons Calabrian peppers
- 2 tablespoons fennel seed
- Salt and pepper, to taste
Liquids and Beans
- ½ cup white wine
- ½ cup water (optional, to prevent sticking)
- 1 can (about 15 oz) cannellini beans, drained
Instructions
- Crisp the pancetta: Place the chopped pancetta in a cold Dutch oven and heat over medium. Cook until golden brown and crispy, about 8 minutes once hot. Remove pancetta with a slotted spoon and set aside, leaving rendered fat in the pot.
- Char the onions and sauté aromatics: Add 2 tablespoons olive oil to the pot. Add diced onions without stirring and let sit for 3 minutes to create a slight brown char. Then stir onions, add garlic and fennel seeds, and sauté 1-2 minutes until fragrant.
- Caramelize tomato paste and incorporate peppers: Push the onion mixture to sides creating a space in the middle. Add tomato paste onto the hot surface and let caramelize without stirring for 2 minutes. Mix with onions and garlic, then add Calabrian peppers and combine well.
- Deglaze and cook cabbage: Pour in white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Add sliced cabbage, cover, and cook for 20 minutes, stirring every 5 minutes. Add ¼ cup water if liquid evaporates to prevent sticking.
- Season and finish cooking cabbage: Drizzle remaining 1 tablespoon olive oil over cabbage, season with salt and pepper, cover again, and cook an additional 5 minutes until fork-tender.
- Add beans and pancetta: Stir in cannellini beans and reserved pancetta. Cover and let sit for 5 minutes to heat through. Serve hot and enjoy.
Notes
- Char the onions first: Letting onions brown adds a sweet, smoky depth to the dish.
- Caramelize the tomato paste: Cooking tomato paste directly on heat enhances its sweetness and flavor.
- Deglaze the pan: White wine lifts flavorful browned bits, enriching the dish.
- Adjust cabbage cooking time: Cooking time may vary based on cabbage thickness; cook until tender.
Keywords: Italian, cabbage skillet, pancetta, cannellini beans, stovetop recipe, fennel seed, Calabrian peppers, one-pot meal