Red Cabbage with Pancetta

• 6 ounces pancetta, thickly sliced and cut into strips
• 1 medium onion, finely chopped
• Freshly ground black pepper
• One 1 1/2-pound head of red cabbage-quartered, cored and sliced 1/4 inch thick
• 2 tablespoons sherry vinegar
• 1/4 cup chopped flat-leaf parsley leaves
• 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.
2. Stir in the red cabbage, cover and cook until the cabbage is tender, 5 to 7 minutes.
3. Stir in the sherry vinegar and parsley, season with salt and pepper and serve immediately.

pancetta, onion, freshly ground black pepper, sherry vinegar, flatleaf, salt

Taken from www.foodandwine.com/recipes/december-2007-red-cabbage-with-pancetta (may not work)