A good winter dish, when you get savoy cabbage everywhere for little money. Invest into the pancetta. I use the panceta from the producer Fanelli from Riofreddo in the north of Lazium.

Fry the pancetta in a pan to get it to your taste. If you like put a garlic clove also to the pancetta, but take it away after frying.
Chop the savoy cabbage and add it to the pancetta. Comminute the fennel seeds in a mortar and add to the mixture in the pan. Fry until the cabbage is cooked.