1 med. sized savoy cabbage (about 3 lbs.)
4 oz. Pancetta or 2 oz. boiled ham and 2 oz. salt pork
2 cloves garlic, peeled
About 10 sprigs Italian parsley (leaves only)
1/3 c. olive oil
1 lg. bay leaf
Salt and freshly ground black pepper
1/2 c. cold water

Wash the cabbage carefully, then cut it into quarters. Use a mandolin to cut the cabbage into thin strips. Soak the strips of cabbage in a bowl of cold water for about 30 minutes.

Cut the pancetta into small pieces and finely chop the garlic and parsley together on a board. Heat the oil in a casserole, preferably of terracotta or enamel over medium heat. When the oil is hot, add the chopped ingredients and saute for 2 minutes. Then drain the cabbage and add it to casserole along with the bay leaf. Sprinkle with salt and pepper; cover the casserole and cook for about 10 minutes. Stir; add 1/2 cup of cold water; cover again and cook for about 30 minutes longer, stirring occasionally. Remove from the heat; discard the bay leaf and transfer the cabbage to a serving dish. Sprinkle a little pepper over the cabbage and serve immediately. Serves 6.