Red Cabbage with Pancetta

Name: Red Cabbage with Pancetta
Ingredients: 6 ounces pancetta, thickly sliced and cut into strips; 1 medium onion, finely chopped; Freshly ground black pepper; One 1 1/2-pound head of red cabbage-quartered, cored and sliced 1/4 inch thick; 2 tablespoons sherry vinegar; 1/4 cup chopped flat-leaf parsley leaves; Salt

7 ingredients

3 steps

Ingredients

6 ounces pancetta, thickly sliced and cut into strips
1 medium onion, finely chopped
Freshly ground black pepper
One 1 1/2-pound head of red cabbage-quartered, cored and sliced 1/4 inch thick
2 tablespoons sherry vinegar
1/4 cup chopped flat-leaf parsley leaves
Salt

Directions

1

In a large, deep skillet, combine the pancetta, onion and 3/4 teaspoon of black pepper and cook over moderate heat, stirring frequently, until the pancetta is browned and the onion is translucent, about 7 minutes.
2

Stir in the red cabbage, cover and cook until the cabbage is tender, 5 to 7 minutes.
3

Stir in the sherry vinegar and parsley, season with salt and pepper and serve immediately.