THE BRITISH COLUMBIA SOCIETY FOR THE PREVENTION OF CRUELTY TO ANIMALS
Our mission: To protect and enhance the quality of life for domestic, farm and wild animals in B.C.
4 Tbsp (60mL) butter ½ of a savoy cabbage 1 pear, cored and sliced Pinch of salt Freshly ground black pepper to taste ¼ cup (60mL) SPCA Certified chicken or vegetable stock ¼ cup (60mL) SPCA Certified soft blue cheese, cut into small pieces
Method
1. Remove the coarse outer leaves and the core of the cabbage. Cut it into fine slices.
2. In a large ovenproof skillet with a lid, heat the butter over medium heat until it begins to brown. Add the cabbage and stir well, separating the leaves into fine pieces. Reduce heat and cook over a low flame, covered, for about fifteen minutes. When it has browned and softened, add the pear slices and the salt and pepper. Stir well.
3. Add the stock, stir again, and put it into the oven at 325ºF for about half an hour. Remove from oven, add the cheese, stir, and put back in the oven until the cheese has melted.
