Here's another: SMOTHERED CABBAGE
Hands-on time: 30 minutes
Time to table: 90 minutes
Serves 4 for every-day servings, 8 in small servings for a large meal like Thanksgiving
1/4 pound pancetta (or proscuitto or bacon) finely chopped (I used 10 thin-thin slices, not even close to 4 ounces, it was plenty)
1 onion, chopped fine
1 tablespoon minced garlic
1 teaspoon fresh rosemary, chopped fine (1 teaspoon dried rosemary, bruised and broken into bits with a mortar and pestle, worked great)
0 - 2 tablespoons olive oil
1 pound savoy cabbage
Salt & pepper
3/4 cup white wine
In a large skillet or Dutch oven heat the pancetta or bacon on MEDIUM. Add the onion, garlic and rosemary as they're prepped. "Sweat" the onions, cooking at a low temperature but not allowing to brown, for about 10 minutes, stirring occasionally, adjusting temperature to make sure not to brown. Depending on the fattiness of the pancetta or bacon, you may need to add 1 - 2 tablespoons of olive oil.
Meanwhile, prep the savoy cabbage. (To prep, remove the leaves from the core and wash well. Cut the thick stem out and discard. Pile up three or four leaves and then fold over to create a pile six or eight layers thick. Cut thin slices, cross-wise. The cabbage will keep its structure so make sure that the pieces end up bite-size.) Add the cabbage and stir well to coat with other ingredients. Season with salt and pepper. Add wine and bring to a boil, cover and let cook at a slow simmer for an hour. Taste and adjust seasonings.
Four servings, Per Serving: 144 Cal (44% from Fat, 25% from Protein, 31% from Carb); 9 g Protein; 7 g Tot Fat; 2 g Sat Fat; 11 g Carb; 3 g Fiber; NetCarb8; 68 mg Calcium; 1 mg Iron; 590 mg Sodium; 6 mg Cholesterol; Weight Watchers 2 points
Eight servings, Per Serving: 72 Cal (44% from Fat, 25% from Protein, 31% from Carb); 4 g Protein; 3 g Tot Fat; 1 g Sat Fat; 6 g Carb; 2 g Fiber; NetCarb4; 34 mg Calcium; 0 mg Iron; 295 mg Sodium; 3 mg Cholesterol; Weight Watchers 1 point