Cabbage Francais Recipes
FRENCH STYLE CREAMED CABBAGE
Copied directly from an old French/Italian cookbook of mine. Goes wonderfully with Gigot de Sept Heures (recipe number 306392).
Provided by Lou van
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the cabbage, remove outer leaves and slice (wash again if necessary).
- Bring a large pan of water to the boil, add salt and cabbage and cook for 10 minutes.
- Drain cabbage.
- Heat the lard in a large pan, add the garlic making sure it doesn't brown.
- Add the cabbage and bouquet garni.
- Moisten with the stock and and season.
- Cover and simmer for 45 minutes to 1 hour, checking occasionally to ensure there is some liquid at the bottom of the pan and adding more stock if necessary.
- Remove the pan from the heat and add the creme fraiche, stir and serve immediately.
Nutrition Facts : Calories 137.7, Fat 8.1, SaturatedFat 4, Cholesterol 19.6, Sodium 102.5, Carbohydrate 14.6, Fiber 5.2, Sugar 8.8, Protein 4.6
RED CABBAGE SALAD
This red cabbage salad recipe or "salade de chou rouge" is a colorful, tasty yet easy salad recipe for you to make at home.
Provided by Judith Coates
Categories French food, salads, dressings
Time 1h30m
Number Of Ingredients 8
Steps:
- Remove the outer leaves of the cabbage.
- It is easier now to cut the cabbage into quarters and cut away the core.
- Slice the cabbage very, very thinly.
- Sprinkle with salt and leave for about an hour.
- Drain and dry with kitchen towels or a clean teacloth.
- Mix the herbs and the dressing together.
- Pour over the cabbage, mix well.
- Leave for about an hour before serving.
- This is so simple to make but will look stunning on your table.
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- Bring a large pot of salty water to a boil. Boil the cabbages -- probably one at a time -- for 5 minutes. Run them under cool water until you can handle them, then gently remove as many large leaves as you can; these are what you will use as wrappers. Set the leaves on a towel while you make the sauce and filling.
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- Preheat the oven to 350F. Grease an 8-inch cake pan or other large deep round baking dish with the butter.
- Heat a heavy pan with a little olive oil. Saute the carrot, onion, and celery until soft. Add the beef and pork and cook until the meat is browned. Add the garlic, bay leaf, thyme and white wine or cognac. Cook until aromatic. Add the tomatoes and cook until there’s very little liquid left. Salt and pepper to taste.
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