"1/4 cup of shredded cabbage"
5 tablespoons of olive oil
2 tablespoons of butter
1 tablespoon of pepper sauce
500g of moelle
200g of cooked ham, diced
8 slices of bacon
3 sweet potatoes, peeled and sliced
3 cloves of garlic, minced
2 zucchinis, sliced into 0.5cm thick rounds
1 onion, chopped
Salt to taste
Cabbage
7 cups of cabbage, shredded
3 tablespoons of olive oil
4 cloves of garlic, minced
Salt to taste
"1/4 cup of shredded cabbage"
5 tablespoons of olive oil
2 tablespoons of butter
1 tablespoon of pepper sauce
500g of moelle
200g of cooked ham, diced
8 slices of bacon
3 sweet potatoes, peeled and sliced
3 cloves of garlic, minced
2 zucchinis, sliced into 0.5cm thick rounds
1 onion, chopped
Salt to taste
Cabbage
7 cups of cabbage, shredded
3 tablespoons of olive oil
4 cloves of garlic, minced
Salt to taste
1
Cut five slices of bacon and place in a skillet with one tablespoon of olive oil
Cook over medium heat, stirring frequently, until golden brown
Add the garlic and moelle
Cook, stirring frequently, until tender
Season with salt and pepper sauce
Mix and reserve
2
In another pan, sauté the zucchini, onion, and cabbage in the remaining olive oil for five minutes
Transfer to a bowl and reserve
In the same skillet, melt the butter over high heat and fry the sweet potato slices until golden brown on both sides
Fry the remaining bacon
Chop and reserve
Cabbage
In a skillet, sauté the garlic in olive oil and cook the cabbage for two minutes
Season with salt and reserve
Assembly
Place the sweet potato slices in a large round plate, forming a 20cm diameter circle
Top with the moelle, forming a mound
Cover with the diced ham and,
top with the chopped bacon
Finally, top with the sautéed cabbage
Serve immediately.
