Ingredients:

  • 1 medium head green cabbage, thinly sliced (about 1.5 pounds / 680g)
  • 4 ounces (113g) pancetta, diced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1 tablespoon cider vinegar
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. Heat olive oil in a large pan over medium heat. Add diced pancetta and cook until crispy, 5-7 minutes. Remove and drain on paper towels.
  2. In the same pan, add sliced onion. Sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Gradually add the sliced cabbage, stirring to combine. Season with salt and pepper.
  4. Pour in the chicken or vegetable broth and cider vinegar. Bring to a simmer, cover, and reduce heat to low. Cook for 10-15 minutes or until cabbage is tender.
  5. Stir in the crispy pancetta back into the cabbage. Taste and adjust seasoning, then serve warm.