Went to Whole Foods the other day. I found this amazing head of Savoy cabbage. I had no plan to buy cabbage at all, but this head somehow spoke to me and I had to take it home. So what do you do with a head of Savoy cabbage? Just look at it? No, not this one. So what I did was that I made it into a wonderful pasta dish with shallots, garlic, mushrooms and stock. It turned out really well. Enjoy!
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Serves 4 

2 tablespoons olive oil 

4 slices pancetta, cubed 

2 shallots, finely chopped 

1 garlic clove, finely chopped 

1 cup mushrooms, thinly sliced 

1/2 head savoy cabbage, thinly sliced 

1 cup vegetable stock 



8 oz pasta, cooked in salted water and drained 

1/2 cup grated pecorino

  1. Heat the oil in a saucepan.
  2. Sauté pancetta, shallots, garlic and mushrooms until the onion becomes soft.
  3. Add cabbage, sauté until it gets soft.
  4. Add stock and simmer until half of the liquid is gone.
  5. Taste with salt and pepper.
  6. Serve over freshly cooked pasta.
  7. Sprinkle with pecorino and serve.


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