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Caramelized Cabbage on Creamy Polenta

Source: Fine Cooking Issue No. 31
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 35 Minutes
  Fills one 9-inch pie dish; serves six
A good-quality aged cheese is wonderful in this dish. Taste the cheese before you use it to be sure it isn't too salty. If you're doubling the recipe, double the cooking time. You can keep the "pie" hot over simmering water for up to half an hour, but it doesn't reheat well.
For the Cabbage:
2 tablespoons extra-virgin olive oil
1/4 lb. chopped pancetta
2 cloves garlic, minced
1 small sprig rosemary, chopped
2 lb. green, white, or savoy cabbage, cored and thinly shredded
1/2 teaspoon salt; more to taste
Freshly ground black pepper to taste
About 3 tablespoons dry white wine (or water); more if needed
A few drops balsamic vinegar
For the Polenta:
1 cup medium-coarse cornmeal, preferably organic stone-ground
4 cups water
1/2 teaspoon olive oil
1 1/2 teaspoons salt
1 tablespoon butter
2 oz. finely grated Asiago or pecorino romano
Caramelized Cabbage on Creamy Polenta Recipe at
TO PREPARE THE CABBAGE: Heat the 2 tablespoons of extra-virgin olive oil in a wide, deep saucepan over medium heat. Add the pancetta, garlic, and rosemary and sauté until the pancetta and garlic soften, about 4 minutes. Add the cabbage, 1/2 teaspoon of the salt, the pepper, wine, and 1/4 cup water; toss to coat thoroughly. Cover and cook over medium heat for about 1 hour, adding a little more water or white wine whenever the cabbage seems too dry or begins to brown too fast, checking about every 5 minutes. (the cabbage should stew slowly and brown lightly). After about 1 hour, uncover and cook, stirring, until the cabbage is meltingly tender, lightly caramelized, medium brown, and somewhat dry to the touch, about 5 to 10 minutes. Add the balsamic vinegar, taste, and adjust seasonings.

TO PREPARE THE POLENTA: Heat the oven to 350 degrees F. In an oiled 3-qt. nonstick ovenproof skillet, combine the cornmeal, 4 cups water, the 1/2 teaspoon olive oil, and the remaining 1 1/2 teaspoons salt; stir briefly. Bake uncovered for 40 minutes. Remove the pan from the oven, give the polenta a good stir, and return the pan to the oven to bake another 5 minutes. Stir in the butter and half of the cheese. Pour the polenta into a greased 9-inch heatproof dish, cover evenly with the cabbage, and scatter the remaining cheese on top. Bake until the tips of the cabbage are brown and crisp, 10 to 15 minutes. Serve hot.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Fills one 9-inch pie dish; serves six
Calories: 325
Fat. Total: 20g
Fiber: 5g
Carbohydrates, Total: 25g
Sodium: 1030mg
% Cal. from Fat: 55%
Cholesterol: 30mg
Protein: 12g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: sharon, IN Reviewed: 09/27/2006
Excellent and completely different than any other cabbage recipe I've used.
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