Cabbage Roman style

Ingredients for 4 servings:

• 1 small white cabbage
• 100 g bacon, streaky, diced
• ½ liter meat broth or vegetable broth
• 100 g Parmesan, grated
• 2 tbsp butter
• 1 tsp cinnamon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from the Renaissance

Cut out the cabbage stalk and cut the cabbage into thin strips. Bring to a boil in the meat broth, then simmer over low heat for about 15 minutes. Drain the cabbage, reserving the broth. Squeeze the cabbage in batches through a cloth to dry it (if necessary, you can also let it drain in a sieve for about 10 minutes). Melt the butter in a pan, then add the diced bacon and fry. Add the cabbage and cook slowly on all sides. For larger quantities, cook in batches. The cabbage should remain firm to the bite and only be lightly browned. If the fat runs out, add a little more meat broth at a time. Under no circumstances should it burn. Arrange the cabbage in a bowl and sprinkle with grated Parmesan cheese. Sprinkle with cinnamon. Serve immediately—a delicious experience.