SC - Seeking Cabbage Recipe

[Brian L. Rygg or Laura Barbee-Rygg]

Here is the requested recipe.  I included the original and its translation
as she did take some liberties with her redaction IMHO.  I wouldn't use
bacon but the fresh salt pork slices that just look like bacon.

Raoghnailt

Cabbage with fennel and apple (Santich's redaction)

    Finely shred 1/4 Savoy (green) cabbage, drop into boiling salted water
and boil 1 minute, then drain and rinse.  Finely slice 1 small onion and
half a bulb of fennel.  Fry in 2-3 tablespoons olive oil until soft.  Peel,
quarter, and core a small apple and cut into small cubes (chop). Add to
onion and fennel with drained cabbage and a little stock or water. Cover and
steam for 5 min., then remove lid and cook a little longer to evaporate most
of the liquid. Season with freshly ground pepper and salt to taste.
    As a variant, add strips of pancetta to the pan with the onion and
fennel.  The salty tang of the pancetta contrasts nicely with the natural
sweetness of the onion, fennel, and apple.

Cauli Verdi (Libro Della Cochina) (original)

    Togli le cime dei cauli, e falle bullire: poi le cava, e friggile
nell'oglio con cipolle tagliate, e bianco di finocchi, e pome tagliate; e
poni dentro un poco di brodo: et poi fa' le scudelle. e gittavi su de le
spezie.  Possonsi eziandio fare con lo lardo, col cascio e con l'ova
perdute, et ponervi de le spezie; e dara' al Signore.

Green Cabbage (translation)

    Take the tips of cabbage, and boil them: then remove them, and fry in
oil with sliced onion, and the white part of fennel, and sliced apple; and
add a little stock: and then serve it in bowls and sprinkle with spices.
And you can also cook it with salted pork fat, with cheese and with poached
eggs, and add spices; and offer it to your Lord.