Baked Cabbage with Cumin and Pancetta
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 ounces pancetta, sliced 1/4 inch thick and diced
- 2 large onions, finely chopped
- 4 teaspoons cumin seeds
- 1 cup pine nuts (5 ounces)
- 2 large heads of Savoy cabbage (about 2 1/2 pounds each), cored and finely shredded
- Salt and freshly ground pepper
- Diced red bell pepper (optional)
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