This one is a winner I promise you! During dinner tonight the lovely husband reminded me I needed to keep track of this one. Unfortunately the proportions I used only made enough for a side dish for the two of us so I am going to double my ingredients in the list below and hopefully it turns out all right. This dish is largely based off this recipe which made me a little nervous because this recipe had no reviews... Wow, it's good.
1 package panceta (half a cup? doesn't really matter) or maybe 4 slices of bacon chopped
1 large onion
2 sweet potatos
2 cups sliced cabbage
1 1/2 tbs thyme (fresh or not)
1/2 cup chicken stock
2 tbs red wine vinegar or apple cider vinegar
I gave you some options. I made this with what I had in the house which was dried thyme and the red wine vinegar but the original recipe called for fresh and apple cider vinegar. If you use panceta you will also need EVOO (extra virgin olive oil). If you have bacon I don't think you would need any, but eyeball it. Don't have either of the vinegar? Maybe try orange juice?
Cook the panceta in 2 tbs EVOO for 3-4 minutes until crispy.
Add the diced onion and saute for a few minutes until soft.
Add diced sweet potato and thyme and let saute for about 8 minutes stirring periodically.
Add the chicken stock to bring up the good stuff stuck to the pot and to help cook the potatos. Here is the tricky part. I'm not sure how long you should let that go. I guess 5 or 6 minutes?
When potatoes are almost done add the cabbage and vinegar and continue to saute for another 5 minutes until potatoes are totally done and cabbage really melts to them.
I think it tastes a little better if you let it sit for a few minutes and marinade together before serving.
Enjoy! This was just so tasty and packed with vitamins. With the panceta I think it's probably pretty healthy too. I also used my brand new glazed cast iron pot for this recipe. A great way to break it in I think.