There are things I love to eat, but don’t often cook, as I’m the only fan of them in our family. I’ve made a lovely shepherd’s pie with ready lamb shanks bought from M&S, hoping I will succeed in convincing them that lamb can be delicious. Iz finished her portion, but only because she was promised a ride on the front seat of Tesla model S we have for a week. Florek struggled, but managed most of it. I won’t be doing it again, I think. Duck is another one of those things that I adore, he doesn’t. Cabbage, as well.

But cabbage was made this time to accompany my confit duck legs and I enjoyed it, but needed to call mum for a method, as I have never prepared cabbage this way and have not eaten it in donkey’s years.

I bought a pointed, sweet, small cabbage, chopped it quite roughly, chucked into the pan with a splash of water, salt and sugar. Mum suggested cumin as well, I opted out. Covered it and cooked for about 10 minutes, during which I got on with my roux, made with some leftover back fat from last night’s pierogi. Flavour like no other, I always have some in the freezer. My roux also contained some chopped and fried shallots, once the cabbage was tender, but still held its shape nicely I added the roux, stirred it all well and adjusted seasoning. It made a wonderful extra along the duck and the new potatoes. It’s a yes from me!