In a large frying pan heat the butter until sizzling then cook the pancetta until brown and crisp. Remove from the pan with a slotted spoon and allow to drain on some kitchen paper.
Add the shallots to the pan and cook gently for 6-8 minutes until they are caramelised and soft, remove from the pan to the kitchen paper.
Arrange the cabbage wedges in the pan (add a little more butter if necessary) and cook on each side until brown and caramelised, turn them gently so they don't break up.
Pour in the vegetable stock to half way up the cabbage. Return the shallots to the pan and season to taste.
Cook the cabbage for 10-12 minutes gently turning half way through. The cabbage should be tender and the stock reduced.
Serve 2 wedges per person drizzled with the braising liquid and scattered with the crispy pancetta.
*All information included in this recipe has been provided by Produce World.