Canard au chou

• 2 small white cabbages
• 1 lb (500 g) smoked bacon

Cut the 2 cabbages into quarters and cut out the stalk. Blanch in boiling water for about 20 minutes. Strain and rinse under cold water and put to one side.

Cut the bacon in little batons and blanch in boiling water for about 5 minutes. Dry them and then fry in the fat in a large pan. Add the cabbage, salt and pepper, wine and 2