Cabbage is my favorite vegetable -- hopefully I'm not alone! The creamy cabbage is laced with salty pancetta and earthy caraway seeds; it almost melts in your mouth. I adapted this recipe from a pasta dish in one of my favorite cookbooks, Domenica Marchetti's "The Glorious Pasta of Italy" (recipe: Whole Wheat Fettucine with Savoy Cabbage, Cream, and Caraway Seeds). Domenica uses the creamy cabbage as a sauce for whole wheat pasta. But the cabbage portion is so delicious it can stand on its own, so I've adapted here for the perfect cold weather side dish.

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