Boar and Napa Cabbage with Rice
(2 servings)
| In a wok heat 2 tablespoons of oil and sauté 300 g of boar goulash. |  |
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Add an espresso cup of rice, fry for a short time, then deglaze with 2 cups of vegetable stock and simmer for 20 minutes. |
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| Remove the outer leaves from half a napa cabbage and cut into small pieces. |  |
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Put the cabbage in the wok and cook for additional 10 minutes. |
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| Serve with herb cream cheese (or crème fraîche). | |