Pancetta is Italian bacon; you can also substitute thick cut American style bacon.

-Slice 1 cabbage into thin strips.

-Steam over high heat for about 5 minutes until tender.

-Heat 1 TBS butter (if you are using American bacon omit this step) in a large pan or Dutch oven.

-Add 3 ounces diced Pancetta (or 5 strips thick cut bacon) and 2 cloves chopped garlic.

-Take the kernels off 2 ears of corn and add to the pan.

-Cook over medium heat until the Pancetta is crisp, about 5-6 minute.

-Stir in the cabbage and cook for another 10-12 minutes until the cabbage is lightly browned.

-Add 1 cup of vegetable or chicken stock and cook 3-5 minutes more.

-Add sea salt and freshly ground black pepper to taste.

-Serve warm with a sprinkle of Parmesan cheese.