Step 1

Place the chopped pancetta in the cold Dutch oven and raise the heat to medium heat. Fry the pancetta until golden brown, about 8 minutes once hot. Remove the pancetta from the pan and set aside.

Step 2

Add 2 tbsp olive oil to the pot. Add the onions to the pot. Don't stir them. Let them sit for 3 minutes to develop a slight brown char. Then stir them and add in the garlic and the fennel. Saute the garlic for 1-2 minutes. Make a space to add the tomato paste and place it directly on the hot surface, not on top of the onions. Let it sit for 2 minutes, then stir throughout. Add the Calabrian peppers and combine everything.

Step 3

Pour in the white wine to deglaze the pan. Then immediately add in the cabbage and cover the pot for 5 minutes and do not open it. After 5 minutes open the Dutch oven and use a wooden spoon to move the onions from the bottom throughout the cabbage. If there is no liquid in the bottom of the pan, add a little more wine or water. Drizzle the cabbage with the last tbsp of olive oil, and season with salt and pepper. Cover the pot again for 5 minutes. Repeat this process until the cabbage is softened and taking on the red color of the tomato paste. This should take about 15 minutes.

Step 4

Once the cabbage is softened, add the cannellini beans and stir throughout the dish. Serve hot!