Red Cabbage with Pancetta

Porky pancetta adds richness to this tangy side dish.


Slideshow: Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 6

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  • 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

How to make this recipe

  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. 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.

Contributed By Published September 2013

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