By William Lander, Shaun Searley and Daniel Morgenthau
Perfect for committed carnivores. Whenever you’re rendering a piece of beef do save the fat to cook with later. We think it’s better to replace refined vegetable fats with pure animal fats – it saves waste (you’re eating nose-to-tail) and lends a fantastic nutty note to dishes, especially vegetable-based ones.
Remove any brown or damaged leaves from the outside of the cabbages, then cut them in half lengthways.
Heat the beef dripping in a large non-stick frying pan and, once melted, fry the cabbages cut-side down until a dark golden brown colour.