Red Cabbage with Pancetta

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Ingredients

1. 6 ounces pancetta, thickly sliced and cut into strips
2. 1 medium onion, finely chopped
3. Freshly ground black pepper
4. One 1 1/2-pound head of red cabbage-quartered, cored and sliced 1/4 inch thick
5. 2 tablespoons sherry vinegar
6. 1/4 cup chopped flat-leaf parsley leaves
7. Salt

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.