Pommes de Terre à l’Angoumois

Potato-Cabbage Casserole

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ½ head green cabbage, shredded
  • Butter
  • 3 slices lean bacon, diced and fried


  1. Sauté cabbage in butter for a few minutes. Keep the cabbage crisp. Put cabbage into a buttered 8 × 6 × 2-inch baking dish. Fry bacon crisp.
  2. Peel potatoes. Cut into ⅛-inch slices. Put a layer of potatoes over the cabbage. Sprinkle with pepper. Add a bit of salt, providing the stock is not salted. Sprinkle potatoes with bacon bits. (Just one layer of potatoes.)