Red cabbage is very good raw, but even cooked it has its own reason. We divide a head in half and cut it roughly into strips. Then we sliced a red onion of Cannara and sauté it in a pan with oil. We dice the bacon and flavor it with the onion. Add a little pepper and, as soon as the speck changes colour, water with a drop of red wine – it’s all red in this recipe – and let it fade. On this sizzling bottom we go to rest, without turning, the cabbage, which will act as an aromatic cover. We sprinkle it with a little coarse salt, a sprinkle of pepper and a sprinkle of oil. Let’s cover: after half an hour this dish will have gotten tired of cooking and will have become a very good stew. We jump for a few minutes on high heat and then we flatten.
