Creamed Cabbage

Directions

1. 1
   Place pancetta in a medium-hot skillet and saute until golden.
2. 2
   Add carrots and celeriac; saute for 2 minutes.
3. 3
   Meanwhile, blanche the cabbage in boiling salted water for 2 minutes, then refresh in ice cold water.
4. 4
   Add the blanched cabbage to the skillet and add the chicken stock.
5. 5
   Reduce the stock by half over high heat.
6. 6
   Add the cream and reduce slightly.
7. 7
   Season heavily with cracked black pepper, but check the seasoning for salt as the pancetta is naturally salty.
8. 8
   Serve in a large dish.