Pancetta, Cabbage & Walnuts

Pancetta, Cabbage & Walnuts

We first tried this in a fantastic restaurant called Jo Jo’s in Whitstable. This is my attempt to re-create it and I’m hoping you find it as delicious as I did. Always make sure you use a top quality dry cured pancetta such as ours.

Pancetta, Cabbage & Walnuts

May 17, 2019
: 3-4
: 15 min
: 20 min
: 35 min
: Easy

Who'd have thought something so simple could taste so good! This Pancetta, Cabbage & Walnuts makes an economical and yet so tasty dish.


  • 200g pancetta, diced into 1 cm cubes
  • 1 Chou or Savoy Cabbage, shredded very finely
  • 1 tbsp olive oil
  • 25g butter
  • ¼ tsp salt
  • 250ml white wine
  • 5g knob of butter
  • 250ml double cream
  • freshly ground black pepper
  • 50g walnuts, toasted
  • 30g Parmesan, finely grated
  • Step 1 Begin by heating a heavy based pan over a high heat and cooking the diced pancetta for 3-5 mins. Remove the pancetta from the pan.
  • Step 2 Add the oil and 25g butter to the pan and allow to heat over the high heat. Once the butter starts to foam add the cabbage and ¼ tsp salt, tossing the cabbage as it wilts down. Keeping the heat high add the wine and reduce by half.
  • Step 3 Add the knob of butter, then add the cream and seasoning. Bring to the boil to thicken.
  • Step 4 Remove from the heat and stir through the pancetta. Plate up sprinkling each dish with the walnuts and grated Parmesan.
  • Step 5 TIP This is also delicious served alongside a grilled piece of chicken.

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