Zuppa di Cavolo Rosso

Remove the outer leaves from the Red Cabbage, then quarter it, remove the core, and thinly shred the Red Cabbage.

Prepare the soffritto: dice the Pancetta, Carrots, Celery, and Yellow Onion. Mince the Garlic.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the diced Pancetta and render it until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.