4059 Chou braisé

Braised Cabbage

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the cabbage into quarters, discard the stumps, wash and blanch well then refresh and drain well.

Separate the leaves, cut out any large stalks and discard them. Season with salt, pepper and grated nutmeg and place them in a pan lined with slices of fat bacon. For each 1 kg ( lb) of cabbage, add 1 carrot cut in quarters, 1 onion stuck with a clove, a Bouquet garni, 4 dl (14 fl oz or U.S. cups) White Bouillon and 3 tbs unclarified Bouillon fat.

Cover with more fat bacon and with a lid and bring to the boil. Place in the oven to braise slowly for 2 hours.