Recipe for White Cabbage Gratin with Bacon.

Bring 3 liters of water to a boil in a pressure cooker. Remove the outer leaves of the cabbage. Cut it into wedges and add them to the boiling water. Close the pressure cooker and let cook for 5 minutes once the pressure starts to hiss.

Drain the cabbage and rinse it with cold water (the blanched cabbage is more digestible). Discard the water. Bring 3 liters of water back to a boil in the pressure cooker. Add salt. Submerge the cabbage. Close the lid. Let it cook for 5 minutes from the moment the valve starts to hiss.

After cooking, rinse the cabbage in cold water, then squeeze it to remove excess moisture. Preheat the oven to 180°C (thermostat 6).

Prepare the béchamel: melt the butter in a heavy-bottomed saucepan. Once it is frothy, add the flour and stir until the butter has completely absorbed it. Gradually add the boiling milk, while continuously stirring.

Sauté the bacon in the margarine. Cut the cabbage into strips in a baking dish. Cover with béchamel sauce, add the bacon, sprinkle with grated cheese, and add a few dollops of margarine.

To finish, bake for about 10 minutes.