Fried cabbage with maize and shallots

Ingredients

1 pointed or savoy cabbage
4 shallots
1.7 oz. (50 g) Prima Donna flakes
1 bunch broad leaf parsley
1 dl olive oil
1/2 dl apple vinegar
3 fresh corn cobs
Salt and freshly ground pepper

Preparation method

Remove the leaves from the corn cobs and slice off the kernels. Sauté the maize in a pan with a little olive oil for around 2-3 min. until golden and tender and season with salt and pepper. Remove the tough outer leaves of the cabbage and slice the cabbage lengthwise into 8 equally large pieces, each with a bit of the stem, and hold the cabbage together. Drizzle the cabbage with a little olive oil and sauté at high heat for 1-2 on each side until the cabbage has a nicely ‘burnt’ surface. Remove the cabbage from the pan, place the pieces on a dish and top with the warm maize. Peel the shallots, cut into fine slices and sprinkle on the cabbage. Finally, top with the Prima Donna flakes, chopped parsley, oil, vinegar, salt and freshly ground pepper, and serve the warm burnt cabbage as a main dish or side dish.