1. Wash and trim the cabbage, removing the very tough centre heart if necessary. 2. Separate the leaves, and shred very finely. 3. In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly. 4. Lower the heat a bit, and place a lid on the wok/pan. 5. Cook for about 2 minutes with the lid on. 6. Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch. 7. Take off the heat, season well with ground black pepper & serve immediately. 8. OPTIONAL: 9. Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method. ---------------------------------------------------------------------------
Nutrition
Ingredients
