This recipe accompanied our oven roasted lamb for Easter. We enjoyed it and it’s a great way to get people to eat green cabbage to the rest of the family, who are not always fans.
For 4 people:
Prepare the cabbage. Remove the core, the first few damaged leaves and wash the remaining leaves. Cut the leaves into strips and set aside in a colander.
Peel the potatoes. Cook them for 6 minutes in boiling water. Take them out of the boiling water with a spoon, put them in a dish and pour the boiling water from the potatoes over the cabbage strips (blanching in the Mc Gyver way).
Peel and chop the onion.
In a frying pan, fry the smoked lardons for 5 minutes over a fairly high heat, then add the diced onion and cook for another 3 minutes. In the meantime, cut the potatoes into large squares.
After 3 minutes, add these potato cubes, 25 g of butter, the green cabbage strips and let it cook on a fairly high heat for 10 minutes.
It’s not the same.