Stir-Fried Savoy Cabbage And Confit D' Oignon-Onion Marmalade

• 1/2 fresh savoy cabbage, washed & trimmed
• 2 tablespoons onions, confit or 2 tablespoons onion marmalade
• 1 ounce butter
• fresh ground black pepper

1. Wash and trim the cabbage, removing the very tough centre heart if necessary.
2. Separate the leaves, and shred very finely.
3. In a wok or pan, heat up the butter over a high heat, until just melting & bubbling - add the cabbage and stir around thoroughly.
4. Lower the heat a bit, and place a lid on the wok/pan.
5. Cook for about 2 minutes with the lid on.
6. Remove the lid, add the Confit d'Oignon and stir well. Keep stirring for about 2-3 minutes, until eveything is well mixed and the cabbage is just starting to wilt slightly - BUT still retains it's colour & crunch.
7. Take off the heat, season well with ground black pepper & serve immediately.
8. OPTIONAL:
9. Fry some lardons or bacon in the wok/pan until crispy, drain off the excess fat and then add the cabbage and confit d'oignon as above. Butter is not needed for this method.

savoy cabbage, onions, butter, fresh ground black pepper

Taken from www.food.com/recipe/stir-fried-savoy-cabbage-and-confit-d-oignon-onion-marmalade-205353 (may not work)