Country cabbage

Step 1

Heat some water in a pressure cooker or large saucepan. Salt the water with coarse salt.

Step 2

While the water heats, cut the cabbage, previously peeled, into quarters, then in eighths and so on until you get slices (not too thin).

Step 3

When the water is boiling, blanch the cabbage for 5 minutes, from the moment the water has returned to a boil, so it keeps it's nice soft green colour.

Step 4

Drain the cabbage and pass it under cold water.

Step 5

Fry the bacon lardons in a pan (do not add any butter or oil: the bacon fat should be enough).

Step 6

Then when they are golden brown, add the cabbage and brown over high heat.

Step 7

The cabbage should stay quite firm and not become soft.
It's ready!

Step 8