Cabbage with Pancetta, Herbs and Green Onions

You can also substitute thick cut bacon for the pancetta.

-Slice 1 green cabbage into thin strips, then set it aside. (Cut the cabbage in half, then cut into thin strips. There is no need to remove the core, as it is still tender.)

-Wash 1 bunch of green onions and peel away any outside layers that look wilted.

-Chop the green onions into small dice.

-Chop up 2 cloves of garlic and 4 ounces Pancetta (or 6 strips thick cut bacon),

-Heat 1 TBS extra-virgin olive oil (if you are using thick cut bacon omit the oil) in a large pan or Dutch oven.

-Add the diced Pancetta, the garlic and the chopped green onion.

-Cook over medium heat until the Pancetta is crisp, about 5-6 minutes.

-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.

-Add half a bunch of chopped rosemary and/or parsley.

-Cook 3-5 minutes more.

-Add salt and freshly ground black pepper to taste.

-Serve warm with a sprinkle of Parmesan cheese.