Directions

• Toss the pancetta in a large stock pot over medium heat and cook for 5 minutes.
• Cut the onion into large chunks by cutting in halves and then cutting those pieces into smaller chunks.
• Cut the cabbage on all four sides around the core and discard the core. Cut the cabbage into 1 inch by 1 inch chunks.
• Once the pancetta is cooked, add in the onion and cook for 4 more minutes to soften.
• Add in the chicken broth, horseradish and stir. The add in the cabbage and stir together so the cabbage goes into the liquid broth.
• Cover and simmer for 20 minutes - stirring after 10 minutes.
• Salt as desired and serve.