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Cook the pancetta/bacon over medium heat until brown in a large saucepan. Set aside once browned.
Discard the drippings and add a splash of olive oil to the pot. Sweat onions for about 5 minutes, then add garlic and sweat for another 1-2 minutes.
Add cabbage and white wine, cook for 5 minutes.
Add heavy cream, simmer for 15-20 minutes, seasoning with salt and pepper.
Stir in the cooked pancetta/bacon before serving.