Jack Bishop's Savoy Cabbage

It's always fun to keep you posted about new cookbooks from time to time, but here's one cookbook that isn't new, has no photos to drool over, hasn't gotten a lot of attention in the press and isn't going to win any awards. It should though. It's just about the most complete and knowledgeable book on veggies I've seen. Vegetables Every Day. A virtual encyclopedia of vegetables. Everyone should have a copy in their kitchen library. You'll love it- the author doesn't miss a trick, or a vegetable. The basics. You name it, it's in there. Along with some really excellent recipes.

Jack Bishop is the editorial director of America's Test Kitchen. He joined the staff of Cook's Magazine in 1988 and helped with the launch of Cook's Illustrated in 1993. He established the tasting protocols used in America's Test Kitchen and has authored dozens of articles for the magazine and is a prolific book author.

I've had the cookbook for quite a while, bookmarked lots of recipes and have been trying one after another. I posted one of his recipes quite a while back- crispy fried artichoke hearts. Fabulous. But labor-intensive, as all artichoke dishes are because everyone wants to get to the lovely center. The recipe is HERE. 

Always keeping Bishop's book in mind when I'm in the vegetable section, I spied a gorgeous head of savoy cabbage at Whole Foods, grabbed it, took out Bishop's book for inspiration and made this wonderful side dish.

Savoy Cabbage with Pancetta and Onions
From Vegetables Every Day by Jack Bishop

Ingredients:

1 head Savoy cabbage (about 2 1/2 pounds)
Kosher salt
2 tablespoons extra virgin olive oil
2 ounces thinly sliced pancetta, cut into 1/2 inch dice
2 medium onions, chopped
1 1/2 cups chicken or vegetable stock
freshly ground black pepper

Method:

Bring 4 quarts of water to boil in a large pot. Remove any tough or damaged outer leaves of the cabbage. Quarter the cabbage through the stem end and cut out the core in each quarter. Slice the cabbage crosswise into thin strips. You should have 12 cups. Add the cabbage and salt to taste to the boiling water and cook until tender, about 5 minutes. Drain and set the cabbage aside.

Heat the oil, pancetta and onions in a large Dutch oven or casserole over medium heat. Cook until the pancetta is crisp and the onion begins to brown, about 6 minutes. Stir in the cabbage and cook, stirring occasionally, until wilted and browned, about 12 minutes. (Make certain to brown the cabbage well. It's fine if it starts to stick to the bottom of the pan a bit. When the stock is added, it will deglaze the pan.) 

Add the stock and bring the liquid to a boil. Cook just until the liquid in the pot evaporates, 3-5 minutes. Add salt and pepper and serve immediately. Serves 6 as a side dish.