Go Back

Easy Italian Cabbage Recipe

This is the ultimate rustic side dish, straight from the heart of cucina povera. Sweet, braised cabbage melds with savory pancetta and creamy cannellini beans, finished with a bright splash of vinegar for a humble yet unforgettable pot of comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Italian
Servings 5
Calories 210 kcal

Equipment

  • A large Dutch oven or heavy-bottomed pot with a lid

Ingredients
  

  • 1 large head green cabbage about 2 lbs, core removed, roughly chopped
  • 1 large yellow onion chopped
  • 4-6 ounces pancetta diced
  • 3 cloves garlic minced
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 cup chicken broth or vegetable broth
  • 1-2 tbsp red wine vinegar
  • 1 tsp red pepper flakes adjust to taste
  • 2 tbsp extra-virgin olive oil
  • Salt and black pepper to taste

Instructions
 

  • Sauté Pancetta: In your Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until crispy and golden.
  • Cook Aromatics: Add the chopped onion to the pot and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes, and cook for 1 more minute until fragrant.
  • Wilt Cabbage: Add all the chopped cabbage to the pot. Sprinkle with a pinch of salt. Toss and stir for about 5 minutes until the cabbage has begun to wilt.
  • Braise: Pour in the chicken broth. Bring to a simmer, then cover the pot, reduce the heat to low, and let it braise gently for 20 minutes.
  • Add Beans: Uncover the pot, stir in the rinsed cannellini beans, then re-cover and cook for another 10 minutes.
  • Finish & Serve: Remove the pot from the heat. Stir in the red wine vinegar. Taste and season with additional salt and black pepper as needed. Serve immediately.

Notes

  • Vegetarian Version: Simply omit the pancetta. Use 3 tablespoons of olive oil to start and add a generous pinch of smoked paprika with the garlic for a smoky depth.
  • Vinegar Substitute: If you don't have red wine vinegar, a squeeze of fresh lemon juice at the end works perfectly.
  • Bean Swap: Great Northern beans are a great substitute for cannellini.
  • Don't Skip the Acid: The splash of vinegar or lemon at the end is crucial! It brightens all the flavors and makes the dish truly unforgettable.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a tiny splash of broth or water if it seems dry.