- 1 fermented cabbage head
- 10–12 ounces cured meats (prosciutto, bacon and/or smoked beef)
- Peppercorn (one handful)
- Taste the cabbage to see whether it’s overly salty. If it is, wash it for a few minutes. When ready, slice into strips. Heat oven to 480°F.
- Cut the meat into larger chunks and layer in a slightly oiled baking pan. Cover meat with cabbage strips. Sprinkle generously with peppercorn. Cover pan with foil and prick a few holes with a toothpick. Transfer into oven and bake 5 minutes, and then lower to 390°F.
- Bake for 1 hour.