Braised Cabbage

Remove any damaged outer leaves from the Savoy cabbage, then wash it thoroughly. Quarter the Savoy cabbage, remove the tough core, and slice the leaves into thin strips.

Dice the Pancetta affumicata into small cubes. Peel and finely chop the Yellow onion. Peel and mince the Garlic.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced Pancetta affumicata and cook until crispy and golden. Remove the crispy Pancetta affumicata with a slotted spoon and set aside, leaving the rendered fat in the pot.