I pretty much followed the technique of this Food52 recipe but instead of pan frying the green cabbage, I roasted slabs of it in duck fat. I also added a shit ton more cream and butter because...why are you still reading this blog?!

I readied heat-safe bowls with scoops of pillowy potato, shimmied a tablespoon in the middle to make a divot and lay a healthy pat of butter in there. They rested peacefully covered with foil at the back of my stovetop, where the oven sends its most precious residual heat. When it was time to eat, I plopped crunchy fronds of cabbage atop the bowls.