Peel the cabbage leaf by leaf, rinse quickly, drain well and collect them in a pot that you will fill with water.
Add the chili pepper and honey, then cover with a lid and cook for approx. 30 minutes.
Now, after removing the excess water, blend the cabbage leaves with an immersion blender, add bread crumbs (200 g) and horseradish and continue blending. Line a 24 cm diameter rounded baking tray with baking paper and pour half of the remaining breadcrumbs.
Then, continue with a layer (about 2 cm) of cabbage cream, a layer of Pancetta, a layer of cheese and again a layer of cabbage and breadcrumbs. Finish it with some oil. Bake (conventional oven) for approx. 35 minutes at 200 degrees. Once cooked, grate some fresh lemon zest, then serve.
