Cabbage Puree from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
In a saucepan over medium heat, render the bacon until it’s crispy on all sides. Add the butter, shallot, and jalapeño and cook until soft. Add the cabbage and stir to cook the cabbage, until...
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Ingredients
- 1 shallot, thinly sliced
- ½ ounce (14 g) jalapeños, seeds removed, thinly sliced
- 2½ ounces (75 g) bacon, cut into large chunks
- 4 tablespoons (60 g) butter
- 1 ounce (30 g) baby spinach
- 1 (1 pound/455 g) savoy cabbage, thinly sliced
- 7 tablespoons (100 ml) White Chicken Stock
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