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Red Cabbage with Pancetta

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Porky pancetta adds richness to this tangy side dish.

  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.
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