Cabbage And Bacon Bake Fouson De Chou Recipes

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

CABBAGE AND BACON BAKE (FOUSON DE CHOU)

Steps:

• Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
• Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
• Cook for a few minutes until it starts to colour.
• Transfer to a shallow baking dish.
• Beat the eggs with the milk and pour over.
• Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
• Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.

CREAMED CABBAGE AND BACON

Steps:

• Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
• Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
• Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
• Keep stirring for 1-2 minutes on high heat. Add the bacon.
• When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.

CABBAGE WITH ONIONS (CHOU LYONNAISE)

Steps:

• Shred the cabbage, discarding the outside leaves and the stock.
• Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
• Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
• Stir in the brown sugar, salt and pepper.
• Cook until coloured a little more, then incorporate the cabbage, reheat.
• Sprinkle lightly with caraway seed, if desired, when serving.

CABBAGE AND BACON

Steps:

• Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
• Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
• Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
• Stir through the chopped parsley and serve.