- 1 Savoy cabbage
- 4 tbsp goose fat
- 4 shallot, sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- a rosemary sprig
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 whole garlic clove
Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.