Instructions: In a large skillet over medium-high heat, cook pancetta 3 to 4 minutes, until browned and crisp. Transfer to a plate.

Add oil, onion and fennel to skillet and cook 3 minutes, until lightly browned. Add cabbage, broth, salt and pepper. Reduce heat to medium; cover and cook until tender, 18 to 20 minutes. Stir in vinegar and pancetta.

This recipe yields 4 servings.

Description: "Any combination of cabbage and smoked pork delivers superb taste. In this refined version, we chose pancetta, and added some fennel for a sweet background flavor."

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