Stir-Fried Savoy Cabbage And Confit D' Oignon-Onion Marmalade

1. 1

   Wash and trim the cabbage, removing the very tough centre heart if necessary.

2. 2

   Separate the leaves, and shred very finely.

3. 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. 4

   Lower the heat a bit, and place a lid on the wok/pan.

5. 5

   Cook for about 2 minutes with the lid on.

6. 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. 7

   Take off the heat, season well with ground black pepper & serve immediately.

8. 8

   OPTIONAL:

9. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.