Koffman Cabbage
From a famous recipe by legendary chef Pierre Koffman, Koffman Cabbage is sautéd in goose fat and then cooked with pancetta, double cream, carrot and celeriac for even more flavour. Not just any cabbage side dish, this one is something a bit special.
This side can be served alongside any of our main courses, but we particularly enjoy it with our coq au vin and duck leg hotpot, as the saltiness of the pancetta really enhances the poultry.
From a famous recipe by legendary chef Pierre Koffman, Koffman Cabbage is sautéd in goose fat and then cooked with pancetta, double cream, carrot and celeriac for even more flavour. Not just any cabbage side dish, this one is something a bit special.
This side can be served alongside any of our main courses, but we particularly enjoy it with our coq au vin and duck leg hotpot, as the saltiness of the pancetta really enhances the poultry.
From a famous recipe by legendary chef Pierre Koffman, Koffman Cabbage is sautéd in goose fat and then cooked with pancetta, double cream, carrot and celeriac for even more flavour. Not just any cabbage side dish, this one is something a bit special.
This side can be served alongside any of our main courses, but we particularly enjoy it with our coq au vin and duck leg hotpot, as the saltiness of the pancetta really enhances the poultry.
(Images show serving suggestions)
Serves 2
Ingredients: Savoy cabbage (56%) carrot, smoked bacon (SULPHITES) onion, white wine (METABISULPHITE) chicken stock (chicken carcass, carrot, CELERY, onion, thyme, black peppercorns) salt, pepper.
Allergens in capitals
Weight: 200g
