INGREDIENTS:
- 3 cups savoy cabbage, cleaned and thinly sliced
- 3 tbsps olive oil
- 2 cloves garlic, thinly sliced
- 2 tbsps butter, diced
- 1/2 cup chicken stock
- 2 ounces demiglace
- 1 tbsp marjoram, chopped
- kosher salt to taste
- crushed red pepper to taste
METHOD:
In a saute pan heat oil over medium-high heat. Add garlic and cook
until transparent, approximately 3 to 5 minutes. Add butter and
cabbage and saute an additional 3 - 4 minutes. Deglaze with chicken
stock and cook 4 - 5 minutes. Add demiglace, adjust seasonings and
serve alongside roast boar. |
