(Recipe #30, page 57)
Depending on the size of the heads, cut the cabbage into 2–4 pieces. Remove the thick veins but keep the pieces whole. Wash the cabbage and place in a colander. Meanwhile brown a duck in butter, add a few rashers of bacon, 2 cups of water, and the cabbage, without letting the heads fall apart; sprinkle some salt in layers between the pieces, cover the pot tightly, and steam both over gentle heat some 1½–2 hours until tender. To serve, place the duck in a bowl and garnish with the cabbage.
If you don’t want to cook the duck with the cabbage, the vegetable can also be prepared with the liquid from the roast duck and the duck added after roasting. (It should also be noted that it is easy to oversalt Savoy cabbage.)
Translated by David Green.