Charred Cabbage

It really is as simple as heating your pan, adding a little oil and charring both sides of the cabbage. I left mine in 'chunks' but you could chop the cabbage and do the same process (just note that it will cook a lot faster. If you want a softer result, chop into smaller pieces; if you want to retain some of the cabbage crunch, try it this way or in 'steaks'). Sear for 3-4 minutes on each side until you see that brown char.

Finish off with a knob of butter in the pan and 'baste' like you would a steak. Spoon all of the melted butter over the cabbage. Season with your favorite spices; a simple salt & pepper work, or try some garlic and onion powder.

In this case, I cooked some pancetta in the same pan I prepared the cabbage in. I chopped the cabbage after cooking and thew it back in the pan to combine with the pancetta. That's all it takes....Great side for chicken or pork dishes. So tasty and so good for you! Also... how pretty is the color?! Go try this dish... :)