Rosemary-spiked cabbage

• Savoy cabbage↗1
• goose fat↗4 tbsp tbsp
• shallots↗4

  sliced

• rosemary↗a

  sprig

• garlic cloves↗2whole

Step-by-step instructions

1. 1

   Quarter the cabbage, remove the core and shred the leaves. Blanch in a pan of boiling salted water for 3 mins, then hold under a cold tap to cool. Drain well. Heat the goose fat in a pan and sauté the shallots, rosemary sprig and garlic cloves for 5 mins, until golden. Discard the garlic and rosemary, toss in the cabbage, stir-frying until reheated. Season and serve.