423 Italian or Savoy cabbage

• 4 heads of Savoy cabbage
• 1½ spoons butter
• ⅛

Cut off the outer leaves and quarter the heads. Rinse and drop into salted boiling water. Let the water come to a boil twice and drain the cabbage. Line the bottom of a saucepan with several thin slices of pork fat, place the cabbage on top, and add 1 spoon butter. Cover with bouillon and boil until