Choux de Pontivy

Melt 30 g of butter in a large pot and sweat the 100 g of chopped shallots and 20 g of minced garlic until translucent.

Add 200 g of lardons to the pot and brown them lightly to render the fat.

Stir in 1200 g of shredded cabbage and cook until it begins to wilt.