- 600g (approx) - Castellano’s cotechino
- 1 small white cabbage - thinly sliced
- 1/2 teaspoon - lightly crushed coriander seeds
- 1 small white onion - sliced
- 60g to 80 g - unsalted butter
- 1 tablespoon - vegetable oil
- 2 table spoon - coarse grain mustard
- 1 glass - medium white wine
- 100ml - crème fraiche
Poach the cotechino in water for 20 minutes and slice in chunks before serving.
Meanwhile melt the butter with the vegetable oil in a saucepan and fry the sliced onion until lightly brown, then add the coriander seeds, the white wine and the cabbage. Cook on low heat with a lid and stirring regularly.
Add salt and pepper seasoning to taste.
When cabbage is cooked and soft, drain the liquor into a saucepan to make the sauce and keep the cabbage warm in the oven covered with foil.
Bring the liquor to boil and add more wine if necessary, add the mustard and crème fraiche and stir well. Season to taste and serve with the cotechino and cabbage.
A few tips:
You can leave the cotechino in the cooking water until you are ready to serve.
Should you wish for a richer sauce you can add 2 egg yolks with the crème fraiche at the end, but make sure you do not boil the sauce
Bon Appetit