Red Cabbage with Pancetta

Contributed by Bob Chambers

Porky pancetta adds richness to this tangy side dish.

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. Stir in the red cabbage, cover and cook until the cabbage is tender, 5 to 7 minutes. Stir in the sherry vinegar and parsley, season with salt and pepper and serve immediately.