Pugliese pancotto with savoy cabbage

Preparation:

Preparation: Boil the cabbage in salted water and, once cooked, remove it and keep it warm in a bowl. Dip the bread into the cabbage cooking water and during the few minutes necessary to soften it, prepare a sauté with oil and diced bacon. Drain the bread, add it to the cabbage and season with the sautéed vegetables. Finish with a grind of pepper.