Cabbage and pancetta with peas and mint
|250 g||pancetta — cubed|
|350 g||cabbage — shredded|
|1 cup||peas — frozen, cooked|
|6||fresh mint — chopped|
|salt and freshly ground black pepper|
Fry the pancetta in a non-stick pan (no butter or oil) until crispy and golden. Remove the pancetta and add the butter and cabbage to the same pan. Fry until cooked. Season the cabbage with salt and pepper. Add the peas. Taste again for seasoning. Add the mint and serve immediately.