Thanks to Deb over at smittenkitchen, I am now in love with braised vegetables. She posted a recipe for braised brussel sprouts that I served twice as is (except I omitted the bread crumb topping) and tonight I invented my own spin on. Well, it really came about because I had braised half a green cabbage last week in cream based on Molly Wizenberg's recipe (orangette) and so I had half a green cabbage, some sad brussel sprouts and some pancetta hanging out in my fridge. And it's been rainy and cold today - perfect for some lovely braising action to happen.
1/2 small green cabbage, sliced thinly
~ 1 lb brussel sprouts, ends removed, ragged leaves removed and cut into halves
1/4 onion diced
2 tbsp butter
1 tbsp olive oil
1 tsp grated garlic
4 oz diced pancetta
1/4 c balsamic vinegar
1/2 c vegetable stock
Melt the butter and olive oil in a saute pan. Add the vegetables and cook at medium high heat until there is some colour (browning) - ~ 10 minutes. Add onion and pancetta and cook for another 10 minutes until the pancetta is brown. Lower the heat slightly and add the garlic and cook for a minute or so. Then add the balsamic vinegar and stock, turn the heat up to high and braise for ~ 20 minutes or until the liquid is absorbed and the vegetables are tender. Add salt and pepper to taste. This is divine served with oven roasted potatoes.
(I don't have any photos of the finished dish, as it was eaten too quickly!)