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

Recipe by French Tart
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and trim the cabbage, removing the very tough centre heart if necessary.
  • Separate the leaves, and shred very finely.
  • In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
  • Lower the heat a bit, and place a lid on the wok/pan.
  • Cook for about 2 minutes with the lid on.
  • 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.
  • Take off the heat, season well with ground black pepper & serve immediately.
  • OPTIONAL:
  • 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.
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