My pointed cabbage adventures continue...

The backgrounod story is that yesterday I made 2 chickens in teh
oven , smothered them with Verde Pesto (parsleybased I believe) and
roastd them side by side in a roasting pan with a grill, so the juice
was picked up.
I ate one of them with the following dish.

Pointed cabbage with broadleaf parsley and sundried tomato

Mats: http://www.cvmt.dk/~mnielsen/images/pointedcabbage.jpg

Butter/oil
Pointed cabbage
Bell pepper (only had yellow)
Sellery stick
Garlic
Sun dried tomato
Broadleaf parsley (seen it in safeway as "italian parsley")
Chicken broth diluted with a bit of water

Tactics:

Melt butter in the oil on the sautee pan, while you slice teh cabbage,
sellery stick and bell pepper.
Add the bell pepper, sellery stick and pointed cabbage. Let some of it
brown a bit on the edge, add the broth.
Slice the garlic and sundried tomato and add it a bit later.
Then slice the parsley and add it when the cabbage is about to be
tender. Let the parsley flavour mix well with the rest and its done.

http://www.cvmt.dk/~mnielsen/images/pcwithsdtom.jpg