1 savoy cabbage (about 1 1/2 lbs.)
3 tsp. salt
1 slice Canadian bacon (optional)
2 med. onions
1 tbsp. butter
Freshly ground black pepper

Peel off each leaf of the cabbage and remove the core. Pour 2 quarts of water into a large pot and add 2 teaspoons of the salt. Bring to a boil. Add the cabbage leaves and blanch for 1 minute. Leave the cabbage in the water and let it cool. Drain the cabbage very well and cut each leaf into 8 pieces.

Dice the Canadian bacon. Chop the onion.

Melt the butter in a skillet. Cook the bacon and onions over low heat until the onions are soft, but not brown. Lay the cabbage in the pan and sprinkle on the remaining salt and pepper. Cook, stirring, for about 8 minutes, or until all the moisture evaporates. Serve immediately. Serves 6.