Finely chop the pancetta or slab bacon.

Finely chop the onion.

Finely chop the rosemary leaves.

Finely chop the garlic clove.

In a small bowl, combine the pancetta or bacon, onion, rosemary, and garlic and mix well to combine.

In a 12 to 14-inch saute pan, combine the mixture with the olive oil.

Cook over low heat for 10 minutes to render the fat and soften the vegetables.

Core, quarter, and thinly strip the savoy cabbage.

Add the cabbage to the pan.

Stir to coat the cabbage with the pancetta mixture.

Season with salt and pepper to taste.

Pour in the white wine.

Bring to a boil.

Cover the pan.

Cook over low heat for 1 hour, or until the cabbage is very tender and the wine has reduced.