Savoy Cabbage and Pancetta

In this side dish, sherry vinegar adds a tangy taste to the cabbage and cuts through the richness of the pancetta

Slideshow:Delicious, Quick Side Dishes

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  • Servings: 4

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  • 1 tablespoon vegetable oil
  • 3 ounces thinly sliced pancetta, finely chopped (1/2 cup)
  • 1 medium onion, thinly sliced
  • One 1 1/2-pound head of Savoy cabbage, finely shredded
  • 2 teaspoons sherry vinegar
  • Salt and freshly ground pepper

How to make this recipe

  1. In a large skillet, heat the oil. Add the pancetta and cook over moderate heat until crisp, about 8 minutes. Transfer the pancetta to a plate.

  2. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened. Add the cabbage and pancetta and cook, stirring, until the cabbage is tender, about 4 minutes. Remove from the heat. Stir in the vinegar, season with salt and pepper and serve.

Published August 2004

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