Chou braisé

Braised Cabbage

Preparation info
  • Serve


    • Difficulty


    • Ready in

      10 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 1 Savoy cabbage, outer leaves removed
  • 20 g/¾ oz butter or


Cut the cabbage in half, core and slice very thinly. Bring a large saucepan of lightly salted water to the boil and blanch the cabbage for 1–2 minutes, then drain. Rinse under cold water to keep the colour, then pat dry with kitchen towel. Using the same pan you blanched the cabbage in, melt the butter over a low heat. When it is foaming, throw in the cabbage and carrot and cook for 2–3 minutes