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Cabbage Braise

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Ingredients
Savoy cabbage - 1 (l kg/2 lb)
Onion - 1, chopped
Carrots - 2, diced
Celery- 2 sticks, diced
Butter - 50 g/2 oz
Salt - to taste
Freshly ground black pepper - to taste
Plain flour - 1 tablespoon
Chicken stock - 300 ml/1/2 pint

Topping (optional) :
Lean bacon rashers - 350 g/12 oz, chopped
Bread - 3 slices, crusts trimmed and cubed
Butter - 50 g/2 oz
Parsley - 2 tablespoons, chopped
Lancashire or Caerphilly cheese - 100 g/4 oz
Directions

GETTING READY
1) Discard the tough outer leaves and stalks of the cabbage, cut into four wedges, then rinse and drain thoroughly.

MAKING
2) Topping : In a wok, saute the bread cubes in melted butter until golden brown, then remove with a slotted spoon and drain on a kitchen paper.
3) Then add the bacon to the wok and saute until cooked but not crisp.
4) Remove the bacon with a slotted spoon and combine with the bread cubes and chopped parsley.
5) Allow the mixture to cool, then stir in the cheese.
6) Cabbage : In the same wok, saute the onion, carrots, celery and seasoning in butter, until the onion is soft but not browned.
7) Stir in the flour and cook for 1 minute, then pour in the chicken stock and bring to a boil.
8) Place the cabbage wedges in the sauce and spoon over some sauce.
9) Cover and simmer for 25 to 30 minutes, or until the cabbage is cooked.

SERVING
10) Sprinkle the cabbage with the topping ( if used) and serve the Cabbage Braise immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Bacon
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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