1 savoy cabbage
1 medium carrot
1 medium leek
2 banana shallots
2-4 oz organic or grass fed butter
2/3 tbs olive oil
Splash of white wine
Pepper to taste
1 tsp Caraway seeds
You will need a large pan to stir this on the hob.
Cut the onion, carrot and leek into fine julienne strips. Melt the butter and heat with oil. Add the chopped vegetables. Stir on a low heat until sweated down and beginning to caramelise a little. While they are cooking finely shred the cabbage, the finer it is the tastier the end result. Add half the cabbage to the pan and stir until beginning to wilt then add the other half. If you are cooking a larger quantity then add quarter of cabbage at a time. Once all the cabbage is wilted add a splash of white wine.
This dish will wait quite happily in the pan with the lid off and you can heat it up when you are ready.
If you are using bacon add it into the onion, carrot and leek mixture at the start and make sure it is cooked through before you start adding the cabbage.