Bréjaude

Heat 30 g of duck fat in a large pot and sweat the 150 g of diced yellow onion until translucent.

Add 200 g of smoked lardons to the pot and brown them deeply to develop a rich base flavor.

Stir in 800 g of shredded savoy cabbage and 20 g of minced garlic, cooking until the cabbage wilts slightly.