Remove any wilted outside leaves from the cabbage. Split it in half vertically, then in half again, so you have four quarters. Trim the core from each quarter, then cut the quarters horizontally into strips, either thick or thin accordingly to your taste.

In a braising pan, gently sauté the pancetta and garlic in olive oil (or lard) until they are both slightly brown. The pancetta should render much of its fat but it should not be crispy. Remove the garlic clove.

Add the cabbage to the pan, season with salt and pepper, and turn until the cabbage is covered all over with the seasoned fat. Let the cabbage simmer, uncovered, for a few minutes, stirring from time to time. Add enough broth (or water) to cover the cabbage. Cover the pan and let the cabbage braise over very low heat for about 30 minutes or so, or until the cabbage is perfectly tender and the liquid has almost entirely evaporated. (If there is still a lot of liquid in the pan, you can simply boil it off over high heat.)

Serve hot. The dish can be made ahead and reheated. In fact, it tastes even better the day after than when freshly made.