Lean and full of flavour, boar fillet, like cabbage, cooks in a matter of minutes in a hot pan, which is why it makes sense to fry them both at the same time. Plus, you also get better flavours (particularly when the cabbage takes on a little charring from the pan), and it saves on the washing up. I like how frying the cabbage retains some of its bite. I finish this dish with a lovely caraway and garlic butter, which lifts both the boar and the cabbage in spectacular ways.