American-style cabbage dumplings

Ingredients:

• 1 medium head of white cabbage, cored and sliced ​​1cm thick.
• 1/4 cup unsalted butter
• 220 g thin slices of pancetta, diced
• 2 large onions, sliced ​​0.5 cm thick.
• 1 cup carrots, cut into 0.5 cm wide strips.
• 1 tbsp chopped fresh thyme
• 1 teaspoon coarse salt
• 2 tsp ground black pepper
• 220 g wide egg noodles
• 3 tablespoons of crushed garlic
• 3 tbsp capers, washed and dried
• 1 cup green peas, preferably fresh and peeled, but frozen can be substituted
• 1/4 cup white wine
• 1 tbsp. freshly squeezed lemon juice
• 2 tbsp chopped fresh rosemary leaves

Preparation:

1. In a large saucepan, bring salted water to a boil for the noodles.
2. In a large Dutch oven over medium heat, melt 1 tablespoon of butter and add the pancetta. Cook, stirring, until crisp, 12-14 minutes. Transfer the pancetta to a paper towel-lined plate to drain. Set aside.
3. Pour the rendered fat from the cauldron into a bowl and wipe the cauldron clean. Add 2 tablespoons of pancetta fat and melt the remaining 3 tablespoons of butter. Set aside the remaining rendered fat for another use or discard.
4. Add the onion, cabbage, carrots, and thyme to the pot. Add 1 teaspoon of salt and half the reserved black pepper. Stir to coat the vegetables with oil. Cover and simmer until the cabbage is wilted and almost tender, about 10 minutes. Remove the lid and cook until the cabbage is very tender, about 10 minutes more.
5. While the cabbage is simmering, add the noodles to the boiling water and cook according to package directions.
6. Increase the heat under the cabbage to high and cook, stirring, until the cabbage and onion are golden, 10-12 minutes. Add the garlic and capers and cook for 1 minute. Add the green peas, deglaze the pan with white wine, and add lemon juice. Add three-quarters of the pancetta, stir well, and remove from heat.
7. Drain the noodles and add them to the pot with the cabbage. Stir well to coat the noodles with the vegetable mixture. Sprinkle with parsley, the remaining pancetta, and the remaining black pepper. Serve immediately.