Choux Verts

Green Cabbage

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Cut a 2-pound head of cabbage in half. Place flat side down on cutting board and, beginning at the top of the head, cut in fine shreds across the cabbage. Put shreds into a