Savoy Cabbage and Pancetta

• 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

1. In a large skillet, heat the oil.
2. Add the pancetta and cook over moderate heat until crisp, about 8 minutes.
3. Transfer the pancetta to a plate.
4. Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened.
5. Add the cabbage and pancetta and cook, stirring, until the cabbage is tender, about 4 minutes.
6. Remove from the heat.
7. Stir in the vinegar, season with salt and pepper and serve.

vegetable oil, pancetta, onion, cabbage, sherry vinegar, salt

Taken from www.foodandwine.com/recipes/savoy-cabbage-and-pancetta (may not work)