2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups)
4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup)
3 cups thinly sliced white onions
2 tablespoons chopped fresh sage
1 tablespoon all-purpose flour
2 cups chicken stock, homemade or store-bought
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve.
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