Sautéed cabbage and Mastro and San Daniel cold cuts (sauerkraut-pfanne style)

Serves : 4

Preparation time: 15 minutes

Cooking time : 45 minutes

Ingredients

• 1 kale, thinly sliced
• 1 onion, chopped
• 60 ml (4 tablespoons) butter
• 2 bay leaves
• 15 ml (1 tbsp.) whole juniper berries
• 4 cloves
• 45 ml (3 tbsp.) maple syrup
• 3 garlic cloves, minced
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) gin
• 3 semi-cooked potatoes (still firm), quartered
• 1 apple, thickly sliced
• 60 ml (4 tbsp.) parsley leaves, chopped
• 3 packages Mastro and San Daniele Mediterranean Trio cold cuts
• Salt and pepper to taste

Preparation

1. In a saucepan, add cabbage, onion, half the butter, bay leaf, juniper berries, cloves, maple syrup, half the garlic, half the white wine, all the gin, salt and pepper and cook, covered, for 30 minutes, then 15 minutes uncovered. Check seasoning.
2. Meanwhile, in a hot frying pan, brown the potatoes and apples in the remaining butter, 2 to 3 minutes on each side.
3. Lower the heat, add the remaining garlic, white wine and parsley, and cook over medium heat until done. Check seasoning.
4. In a hot frying pan, brown the charcuterie until nicely colored and a little crisp.
5. Divide the cabbage, potatoes and apples between the plates, and place the charcuterie on top.