Romagnola style-cabbages

Serves 4

• 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