A great way to cook Savoy cabbage without water.
Ingredients for 4Show US units
|1||onion||onion (medium size, 160g each)||(160 grams)|
|1 1/16||tablespoon||goose fat||(16 grams)|
|1/4||teaspoon||nutmeg, grated||(0.4 grams)|
|1/8||teaspoon||ground black pepper||(0.4 grams)|
|2 3/4||tablespoons||white wine||(40 mls)|
Take off the outer layer of leaves from the cabbage. Cut the cabbage in half. Now put the half on a chopping board and cut off 3 mm thin slices. Wash in cold water and dry in a colander. Chop the onion.
Put the goose fat in a large saucepan (all the cabbage has to fit in!), add the chopped onion and fry until the onion starts changing colour. Now add the cabbage. Add salt, pepper and a bit of nutmeg (grate from whole nutmeg). Stir and close the lid, turn the heat down to low.
Leave for 15 minutes, then take off the lid. Careful with the heat - if you use too much, you will burn the cabbage - the idea here is to cook the cabbage without adding water. Add a bit of white wine and continue cooking for 4 minutes with the lid open - we want the residual moisture to evaporate.