Cabbage in white wine

This recipe called Verza in Umido stems from ITALY The Beautiful Cookbook. I have been preparing it a lot since I started to order a weekly assortment of organic vegetables, because there have been lots of cabbages supplied. The recipe is meant for savoy cabbage (green with curly leaves), but works for other types of white and green cabbages.

Serves 4-6

1 cabbage
100 g pancetta or bacon, cut in small pieces
1 tbsp butter
1/8 - 1/4 l dry white wine
salt and pepper
1 tbsp aceto balsamico

Cut the cabbage in thin pieces and wash it.
Put the butter in a big pan and bake the bacon until golden brown.
Add the cabbage and some pepper, close the lid and let the cabbage cook for about 30 min on medium heat until all the juice has gone.
Add wine, aceto and salt and let it cook for another 20 min.
Serve hot.