- Take a big savoy cabbage, take off the hard outer leaves, wash themt and boil in plenty of salted water. Drain and leave to cool.
- Sauté 2 cloves of garlic and 50 grams of bacon cut into cubes in a pan with 1 spoon of oil. Open up the cabbage leaves, cut them into quite big pieces and let them brown in the sauté mixture with salt and pepper.
- Leave to cook for about 20 minutes, stirring frequently. Cabbages, together with piadina are one of the most traditional marriages in the Romagna cuisine
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