Savoy Cabbage and Pancetta

• Recipe by Smith Fork Ranch

In this side dish, sherry vinegar adds a tangy taste to the cabbage and cuts through the richness of the pancetta.

Ingredients

1. 1 tablespoon vegetable oil
2. 3 ounces thinly sliced pancetta, finely chopped (1/2 cup)
3. 1 medium onion, thinly sliced
4. One 1 1/2-pound head of Savoy cabbage, finely shredded
5. 2 teaspoons sherry vinegar
6. Salt and freshly ground pepper

Directions

1. In a large skillet, heat the oil. Add the pancetta and cook over moderate heat until crisp, about 8 minutes. Transfer the pancetta to a plate.
2. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened. Add the cabbage and pancetta and cook, stirring, until the cabbage is tender, about 4 minutes. Remove from the heat. Stir in the vinegar, season with salt and pepper and serve.