Cabbage Gratin

• 2 large heads of Savoy cabbage
• 5 ounces slab bacon
• 4 tab

Core and quarter each head of cabbage. Blanch the pieces of cabbage twice, starting both times in boiling water. Cut the cabbages into ¼-inch slivers; discard the cores.

Cut the bacon into ⅓-inch cubes and render them in a large sauté pan until golden. Discard most of the bacon fat, add the butter to the pan and heat it well, toss the cabbage into the bacon cubes; salt and pepper and co