Cabbage-stuffed Cabbage Leaves

• 2 large Savoy cabbages
• 3 ounces slab bacon, diced into ⅓-inch cubes
• 4 tablespoons

Remove 6 large outer leaves from each cabbage. Blanch them, remove the ribs, and set aside. Cut the cabbage hearts into 4 pieces each and blanch them; chop them into ¼-inch slivers. In a large sauté pan, render the bacon and sauté it until golden but not crisp; discard the bacon fat, replace it with half the butter.

Add the chopped cabbage to the pan, salt and pepper; toss well and cook