Sardinian-Design Cabbage

2 tablespoons olive oil
1/4 pound
Pancetta, diced
2 garlic cloves, minced
1 (1 1/2 -pound) intellect green cabbage, shredded
2 tablespoons fresh chopped parsley
1 bay leaf
1 cup chicken Stock or procured stock
Salt and freshly ground black pepper to taste

1. heat oil in a large skillet about medium-superior heat. add pancetta, stirring constantly,
And cook for 4 to 5 minutes, or right up until browned. add garlic, and cook for 30 seconds,
Stirring often. add cabbage, parsley, bay leaf, and stock, and convey to a boil.
Scrape mix into the slow cooker.
2. Cook on Small for 5 to 7 several hours or on large for 2 1/2 to 3 several hours, or right up until cabbage
Softens. Remove and discard bay leaf, year to taste with salt and pepper, and serve
Warm.