Braised Cabbage with Pork Fat and Bay Leaf

Shred cabbage (500 g), dice onion (80 g), and cut pork fat (200 g) into small sticks. Prepare bay leaf (2 g) and black pepper (1 g).

Place the pork fat in a skillet and fry for about 10 minutes, until some fat renders and the pieces brown lightly. Add the onion and cook until soft and lightly golden.

Add the cabbage, bay leaf, black pepper and salt to taste. Cover and braise for about 25 minutes, stirring occasionally, until the cabbage becomes tender.