Preparation Time: 15 minutes
Cooking Time: 40 minutes
knob of butter
1 tablespoon of oil
1 tablespoon of coarse-grain mustard
1 tablespoon coriander seeds
1 tablespoon kalonji
1 tablespoon fennel seeds
1 tablespoon black or green peppercorns
a handful of chopped ham bacon or pancetta cubes (optional)
leek or celery green
a couple of sprigs of sage
Melt a knob of butter with a spoonful of oil, and stir in a spoonful of coarse-grain mustard, plus any of the following (up to a spoonful of each): coriander seeds, kalonji, fennel seeds, black or green peppercorns.
Stir in a spoonful of chopped ham or bacon or pancetta cubes, some garlic, onion and leek or celery green if you wish.
Shred the cabbage to about the width of tagliatelle, chopping in a good sprig or two of sage.
Stir it into a pan and make sure everything is nicely coated and warming through, then put the lid on and let it steam gently on a lowish heat for about 20 minutes.
Check it after 10 minutes to make sure it is not sticking, and add more butter or oil if you like, keep an eye and stir occasionally. Ideally the cabbage should stay green and fresh looking.
Meanwhile cook some spinach tagliatelle, and stir into the cabbage when everything is ready.