Eggs, Pancetta, and Cheese in Cabbage Leaves

From a head of savoy cabbage, tear out 4 tender, light green leaves from the innermost part; they should be as large as a hand and weigh about 1/4 lb. in total.

Cut the pancetta into pieces that are not too small and cook them in a pan without any added fat for 1-2 minutes, then set them aside. Beat the eggs with the cream, a handful of chopped parsley, salt, pepper, and a pinch of ground ginger.

Place the cabbage leaves into individual oven-safe ramekins. Place the ramekins on a baking tray, then distribute the eggs into the cabbage leaves using a ladle.

Add the cooked pancetta and the cheese, grated with a zester or large-hole grater. Bake the ramekins at 350°F for about 15 minutes. Remove from the oven and serve immediately.