Eel With Cabbage

Preparation:

Preparation: Clean the cabbage, cut it into quarters, wash it and blanch it in boiling salted water for 10 minutes. In a saucepan, heat the butter and two tablespoons of oil, sauté the shallots and carrots cut into slices and the bacon into cubes. When they have browned, sprinkle with half a glass of white wine and half a glass of vinegar, add a bay leaf leaving it whole, salt and pepper. Add the drained cabbage and cook covered for half an hour. Peel the eels, cut them into logs, arrange them in the savoy cabbage pan and cook for a good 20 minutes, moving the pan occasionally. Finally remove the bay leaf. Transfer to a hot serving dish and serve.