1 medium head of cabbage
3 tbsp. olive oil
1 cup finely diced onion
1/2 cup finely diced celery
4 cloves finely minced garlic
2 tbsp. finely chopped parsley
2 tsp. Italian seasoning
1/4 cup bread crumbs
1/2 cup grated Romano cheese

Salt and pepper to taste

First, put enough water to cover the cabbage into a pot, lightly salt it, and bring it to a boil. Then split the head into quarters, remove the tough center core, and cut the leaves into chunks. Then boil the leaves until they are al dente (tender, but not overcooked). When they're done, put them into a strainer until all the water has drained off.

Meanwhile, take a 12' skillet, pour in the olive oil, and stir-fry the onions and celery over high heat until they wilt. Then drop in the garlic, the parsley, and the strained cabbage, along with the Italian seasoning, and cook everything--uncovered--over low heat for about 10 minutes.

At this point, add the bread crumbs and the Romano, as well as the salt and pepper to taste, and blend everything together well. Then simmer the cabbage over low heat for another 10 minutes.

When you're ready to eat, serve the dish piping hot and lightly garnish it with a little extra Romano cheese. By the way, it goes great with any kind of pork or chicken.