Braised Cabbage with Pancetta Recipe

Ingredients

• 1 head (700 g/24.7 oz) green or white cabbage
• 1 small (70 g/2.5 oz) white onion
• 2 tablespoons (30 g/1.1 oz) lard, ghee, or tallow
• 6 slices (90 g/3.2 oz) of pancetta or thinly-cut bacon
• 1 cup (240 ml/8.1 fl oz) Bone Broth, chicken stock, or vegetable stock
• 2 tablespoons (30 ml/1 fl oz) apple cider vinegar
• Salt and freshly ground black pepper, to taste

1. Wash, halve, and slice the cabbage. Remove the hard center and discard. Peel and finely slice the onion. Grease a heavy pot or a Dutch oven with the lard and add the sliced onion and pancetta. Cook for 5 to 8 minutes, stirring frequently. Add the shredded cabbage, Bone Broth, and vinegar and mix well. Add the erythritol or liquid stevia, if using. Season with salt and black pepper to taste.
2. Cover with a lid and cook over a medium-low heat for 40 to 45 minutes or until tender. Keep an eye on it: add ¼ cup (60 ml/2 fl oz) of water, if needed. You don’t want to have too much liquid left, but you don’t want the cabbage to burn. Serve this with meat dishes, especially pork.