Savoy Cabbages
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Savoy Cabbage with Pancetta
and Oyster Mushrooms

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Oyster Mushrooms
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Paul, Michael
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La Belle Cuisine

Savoy Cabbage with Pancetta
and Oyster Mushrooms

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“Sweet cabbage, salty pancetta, and delicate
oyster mushrooms merge in this quick sauté…”

1 ounce pancetta, cut into 1/4-inch
dice (about 1/3 cup)
2 ounces oyster mushrooms (about 1 cup),
tough stems removed, caps torn into
bite-size pieces, or
1 cup sliced button mushrooms
4 cups (about 1 pound) thinly sliced
Savoy cabbage
1/4 cup water
Freshly ground black pepper

1. Slowly cook the pancetta in a sauté pan set over medium-low heat until
all the fat is released and the pancetta is crispy, 5 to 7 minutes.
2. Turn the heat to medium-high, add the mushrooms, and cook until they begin to soften, about 3 minutes. Add the cabbage and 1/4 cup water.
Cook, tossing, until the water evaporates and the cabbage is tender,
about 5 minutes. Season with pepper to taste. Serve immediately.

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