Clean the cauliflower and remove the stalk. Divide the cabbage into florets and cut them into approx. ½ cm thick slices.
Fry the slices in a non-stick pan in olive oil and butter over low heat until light brown on both sides so that the slices are cooked but still have a bite to eat. Season with fondor and pepper.
This is a delicious vegetable accompaniment to many dishes and also offers a nice alternative visually.
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