"A special thank you Maynard and Benedict. You were excellent teachers and gave us more than you probably realized. Your interaction with us amateur cooks was respectful of our inexperience and yet direct in your presentations. The techniques and short cuts you showed us were invaluable. I was made to feel, "I can do that when I get home." The quality of food and its presentation were worthy of a five star rating."
This dish is very simple but tasty. It can be cooked within 10 to 15 minutes and is fantastic served either as a vegetable dish, with perhaps a traditional roast dinner, or can also be used as part of a composite dish such as pan-fried chicken breast served on a bed of savoy cabbage with a wild mushroom & truffle sauce.
1. Finely slice onions & garlic. Heat a heavy based saucepan or wok, add olive oil then add the onion, garlic, thyme and bacon lardons (bacon sliced into strips) and fry until the bacon is golden brown.
2. Finely shred the cabbage and add to the pan with the butter and continue to cook over a medium heat until the cabbage is just cooked.
3. Season to taste and serve.
As well as the dishes mentioned above this also goes very well with roasted fillet of salmon and is fantastic with most game.
Although all the vegetables and herbs can be pre-sliced/washed beforehand, it is better to cook this dish just before serving to ensure freshness of flavour and colour.
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