is one of the recipes that has been provided
by Shirley Cline from San Fransisco. (You can
contact Shirley by emailing her - click here).
cabbage, about 2 lbs.
3 oz. pancetta
1 Tblsp. butter
1 cup good dry white wine
Salt and freshly ground pepper
1/2 cup white wine vinegar
the tough stalks and damaged outer leaves
of the cabbage.
cabbage finely, wash and drain it.
a large non-aluminum saucepan, sauté
the pancetta in the butter until golden.
the cabbage and wine, season with salt and
and cook over a low heat for 30 minutes or
until liquid is absorbed.
in the white wine vinegar and cook for another