Cabbage with Pancetta, Garlic and Rosemary

  Cabbage with Pancetta, Garlic and Rosemary

  Serves 4–6
  This is a great Italian dish to serve as part of a Christmas buffet. As the cabbage isn’t boiled in water, it doesn’t impart the strong unpleasant smell that some cabbage dishes tend to do.
  100 g pancetta (Italian bacon), cut into thin strips
  1 large clove garlic
  good pinch of chopped rosemary leaves
  1 tablespoon olive oil
  1 kg cabbage, preferably savoy, finely shredded
  ½ cup chicken stock or white wine
  freshly ground black pepper, to season
 
  Mix together the pancetta, garlic and rosemary. Heat the oil in a large saucepan with a lid and gently fry the pancetta mixture until aromatic and sizzling. Add the shredded cabbage and toss to coat well. Add the stock and freshly ground pepper and cover tightly with a lid.
  Cook over a gentle heat for 30–45 minutes until done to taste – the cabbage is usually fairly well cooked.