We cooked up lamb and onion patties. After cooking the meat, we had a pan full of escaped onion bits floating in lamb-flavored oil and fond. Instead of letting the pan cool to wash, we chopped up half a head of cabbage and added it to the pan. We turned the heat to medium and slowly turned and folded the cabbage in the flavorful trifecta of pan drippings. We added some salt to increase seasoning and tenderize the cabbage. When the cabbage was tender with some crunch, we added a few drips of cider vinegar. We stirred the cabbage together and turned off the heat. We let the cabbage rest for 5 minutes or so in the pan. It softened a bit more, and the leaves were supple and full-bodied. The cabbage was bright and rich. Capturing and utilizing the drippings made for a delicious dinner and fueled my continued interest in cooking vegetables with the essence of meat.
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