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Skillet Cabbage with Bacon & Mushrooms

  • 45 m
  • 45 m
Perla Meyers
“Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.”


    • 2 medium leeks, white and light green parts only
    • 3 teaspoons butter, divided
    • 1 ounce finely cubed pancetta, or bacon
    • ¼ teaspoon salt, divided
    • ¼ teaspoon freshly ground pepper, divided
    • ½ cup reduced-sodium chicken broth, or water, divided, plus more as needed
    • 6 cups thinly sliced Savoy cabbage
    • 8 ounces shiitake mushrooms, stems removed


  • 1 Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
  • 2 Heat 2 teaspoons butter in a 12-inch cast-iron skillet over low heat, add pancetta (or bacon) and cook, stirring, until almost crisp. Transfer to a paper towel-lined plate with a slotted spoon.
  • 3 Add the remaining 1 teaspoon butter and the leeks to the pan. Season with ⅛ teaspoon each salt and pepper and add ¼ cup broth (or water); simmer, covered, until tender, about 5 minutes.
  • 4 Add cabbage and the remaining ¼ cup broth (or water); season with the remaining ⅛ teaspoon each salt and pepper. Cover and simmer until tender, about 15 minutes. (Check the cabbage after 5 minutes; if necessary, add more broth or water, a tablespoon at a time, to prevent scorching.) Stir in mushrooms; cover and continue simmering until the vegetables are tender, 5 to 7 minutes more. Serve sprinkled with the reserved pancetta (or bacon).
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