1 red cabbage
150 grams Truffle butter
2 cups chicken broth (if vegetarian, use vegetable broth)
Preheat oven to !80C. Cut cabbage into quarters. Roast on a dry very hot grill pan on all sides until browned. Place in a deep baking tray and add your chicken broth. Melt the butter and the pour carefully and evenly over your cabbage wedges. Season lightly. Cover with foil and bake for two hours in the oven.
2 tbsp corn flour
1/5 tsp salt
3 cups rapeseed oil
Finley slice your leeks and place in a bowl with the corn flour and mix well. Heat the oil. Test the oil with a single leek. It is ready for frying when the leek floats to the top and sizzles. Add the rest of the leeks. Fry until golden. Lay on paper towels to cool and sprinkle with salt.
Place the Cabbage wedges on a dish and sprinkle leeks and fresh chives to finish.
This is a great side dish for any Protein Main.