Cabbages in pan
1 kg of savoy cabbages,
100 g bacon cut into a single slice,
70 g of butter,
20 g wheat flour 00,
The savoy cabbages in the pan, with sausages and polenta, were a typical dish of the winter season both in Friulian and in the Giulian area. Frequent, as a single dish, also the savoy cabbages with rice, all flavored by a plentiful sauté. The cabbage-cabbage is characterized by rippled leaves; the core must be eliminated before cooking.