1kg white cabbage, shredded
1 onion
200g bacon
Grated Paremsan cheese
1 tub fresh cream
500ml chicken stock
2 tbsp Grappolini Paneolio Extra Virgin Olive Oil

Prepare the chicken stock. Chop the onion and the bacon finely. Heat the extra virgin olive oil in a pan and fry the onion and bacon until slightly brown.

Add the shredded cabbage and the hot stock and simmer over a low heat until the cabbage is half done.

Drain and place in an earthenware dish.

Add the cream and the Parmesan on top and brown in a hot oven.