Braised Cabbage with Pancetta

Place pancetta into a heated non-stick skillet on the stovetop (about medium temperature on electric). Cook until pancetta gets brown and starts to release its oils.

While pancetta is cooking, cut cabbage head into 1/8ths. Place into the skillet with the pancetta. Cook for about 10 minutes, then add chicken broth and scrape up all the brown bits from the bottom of the skillet.

Add seasonings to taste. Please note, the pancetta can be salty and peppery, so taste before adding salt and pepper.

Cook for about 25 minutes or until done to your liking. Let cool for a couple minutes and then serve. Once dished out, spoon a little of the juice over the top.