Pasta with Savoy Cabbage

1 Savoy cabbage, about 2 pounds, cleaned and sliced very thin
Kosher salt
2 Tbsp olive oil
2 Tbsp sweet butter (1 ounce unsalted butter)
4 ounces pancetta or prosciutto (in one piece), finely grind or dice
3 bay leaves
1-1/2 cups chicken orrneat broth, preferably homemade
Salt and freshly ground black pepper
2 pounds dry or fresh pasta
4 Tbsp Sweet butter
5 Tbsp freshly grated Parmigiano Reggiano

Clean cabbage and slice very thin, soak in bowl of cold water for t hour then drain. Melt butter and oil in a medium-sized casserole over low heat.

Add the ground or diced meat to the casserole along with the bay leaves. Saute for one minute. Place all the cabbage over the sauteed meat without mixing, pour in the broth, season with salt and pepper, cover and cook for 30 minutes.

Mix very well and taste for salt and pepper and continue cooking for 15 more minutes. The cabbage should be almost pureed and like a thick sauce. If there is too much liquid, cook for an additional 10 minutes uncovered. Remove and discard the bay leaves

Cook the pasta in salted boiling water until done, Drain

Melt the butter in a large serving bowl. Add half the cabbage sauce to the melted butter and keep warm. Add the drained pasta to the caSserole with the remaining cabbage sauce and mix well. Add the remaining sauce; mix well and then sprinkle on the 5 Tbsp of Parmigiano. Stir again and serve hot with more Parmigiano and freshly ground black pepper to taste.

Serves 8 to 10