Cavolo Alla Vicentina is a typical side dish from the province of Vicenza in Veneto. Made with head cabbage, onion, garlic, Mela Renetta, pancetta and seasoned with olive oil and butter, this dish has an irresistible flavor. It is perfect to accompany meats or cheeses.
Wash and roughly chop the cabbage
Heat the oil and butter in a pan and sauté the chopped onion, diced pancetta and the garlic
Add the cabbage and the peeled and thinly sliced Mela Renetta
Season with salt and pepper and cook covered in the pan for about 45 minutes
Pan
Knife
Italy, Veneto
| Energy (kcal) | 56.04 |
| Carbohydrates (g) | 2.59 |
| of which Sugars (g) | 2.59 |
| Fat (g) | 3.55 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 2.36 |
| Fiber (g) | 2.66 |
| Sale (g) | 0.03 |
