Venetian-Style Cabbage

Ingredients:
1 slice pancetta or prosciutto or thick-sliced bacon
1 clove garlic
1/2 Tablespoon dried rosemary
1 tablespoon olive oil
1/4 head cabbage, chopped thinly or shredded

Chop the first three ingredients together until well-minced. This is "battuto" in Italy. Fry the battuto in the oil until is sizzles. Add the cabbage and stir well to coat with the oil and battuto. Sautee 10 minutes, until cabbage is tender but not limp.

Variation:

SMOTHERED CABBAGE

Same as above, but use 2 1/2 pounds of cabbage (a whole head?) and do not sautee. Instead, cover and cook over low heat for an hour, adding 1/2 cup chicken stock or white wine a little at a time.