Vegetables, Cabbage with Pancetta and Chile

By Floridaberry

Ingredients

• 2 tablespoons olive oil
• 1/4 lb pancetta, salt pork, or bacon, chopped
• 1 yellow onion, chopped
• 1 small dried red chile, crushed, or pinch of red pepper flakes
• 1 clove garlic, finely chopped
• 1/2 head cabbage, about 1 1/2 lb, sliced
• 1/4 cup water
• pinch of salt

Preparation

Step 1

In a large saucepan over medium heat, combined the oil, pancetta, onion, and chile and cook, stirring often, until the onion is golden and tender about 3 minutes.
Stir in the garlic and cook until soft, about 1 minute longer.

Add the cabbage, water, and pinch of salt. Reduce the heat to low, cover, and cook stirring occasssionally, until the cabbage is tender and browned, about 30 minutes. Add more water if necessary to prevent sticking. Serve hot.