Cabbage Sprouts with Marjoram and Pine Nuts

For the Cabbage Sprouts with Marjoram and Pine Nuts, melt 1 tablespoon butter in a large frying pan over medium heat. Add pine nuts, toast, turning until golden brown. Set aside in a small bowl.

Heat 1 tablespoon butter in same skillet, add cabbage sprouts, stir-fry for 1 minute, then pour in chicken stock and lightly cook cabbage sprouts for 7 minutes. Simmer gently without lid for another 5 minutes, allowing clear soup to evaporate.

Push cabbage sprouts to edge of pan with a wooden spatula. Add remaining butter to center of skillet, melt, then sauté shallots until soft.

Stir in marjoram and whipping cream. Simmer until the cabbage sprouts are completely coated with the whipping cream, stirring repeatedly. Season generously with salt and freshly ground pepper.

Transfer cabbage sprouts to a serving bowl, fold in half of the pine nuts, sprinkle the other half on top, and serve cabbage sprouts with marjoram and pine nuts.

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