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Cannellini Beans and Cabbage with Pancetta and Parmesan

Cannellini Beans and Cabbage with Pancetta and Parmesan

A creamy mess of white beans, crisp pancetta, cabbage, savory Parm—the ingredients list alone told us this would be a winning combination.

By Rose HattabaughAugust 28, 2020

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

The combination of creamy white beans, silky cabbage, crisp pancetta and salty Parmesan cheese is a winning one. If you wish to make this vegetarian, omit the pancetta and increase the olive oil to 2 tablespoons. Serve alongside roasted pork, chicken or sausages.

Ingredients
  • 4

    ounces pancetta, chopped

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, halved and sliced

  • 1

    15½-ounce can cannellini beans, rinsed and drained

  • ½

    cup dry white wine

  • Kosher salt and ground black pepper

  • 1½

    pounds green cabbage (½ large head), cored and thinly sliced (about 6 cups)

  • 2

    ounces Parmesan cheese, finely grated (1 cup)

  • Optional garnish: Chopped fresh flat-leaf parsley

In a large pot, cook the pancetta and oil, stirring, until crisp. Using a slotted spoon, transfer to a small plate. To the fat in the pot, add the onion and beans. Cook, stirring, until the onion is translucent.

Add the wine and 1 teaspoon pepper, then cook, stirring, until the pot is almost dry. Stir in the cabbage and ¼ teaspoon salt. Cover and cook, stirring, until the cabbage is tender.

Off heat, stir in half the Parmesan, then season with salt and pepper. Transfer to a serving bowl. Top with remaining cheese, the pancetta and additional oil.

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