Serves: 2

Reduce wine and port by half. Mince the cabbage and onion. Sweat the onion and cabbage in duck fat or butter. Deglaze with orange juice and add the sachet. Cook for 5 minutes. Season with sugar, salt, and pepper. Add the wine/port reduction and the stock. Bring to a boil, simmer, and cover. Cook in the oven (at 300˚F) until tender (about 1 hour). Sear the meat and cook to desired temperature. Plate by alternating the different garnish. Add the chives to the braised cabbage.

Serves: 2

Reduce wine and port by half. Mince the cabbage and onion. Sweat the onion and cabbage in duck fat or butter. Deglaze with orange juice and add the sachet. Cook for 5 minutes. Season with sugar, salt, and pepper. Add the wine/port reduction and the stock. Bring to a boil, simmer, and cover. Cook in the oven (at 300˚F) until tender (about 1 hour). Sear the meat and cook to desired temperature. Plate by alternating the different garnish. Add the chives to the braised cabbage.