Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown.
Add the cabbage, stir well and cook for 3-5 minutes.
Add the stock and potato and cook for eight minutes or until the potato has softened.
To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl.
