Braised Cabbage
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cabbage
- salt
- pepper
- nutmeg
- bardes of pork fat
- carrot
- onion
- bouquet garni
- Consommé
- pot fat
Instructions
- Divide the cabbage into quarters, blanch it, refresh it and drain it well.
- Strip the leaves from the quarters and remove the ribs and the stalks.
- Season the cabbage with salt, pepper and nutmeg.
- Put it in a saucepan lined with bardes of pork fat, with the quartered carrot, the clove-stuck onion, the bouquet garni, and, per kilo of cabbage, 4 decilitres of Consommé and 3 spoonfuls of pot fat.
- Cover with bardes of pork fat, bring to the boil and braise gently for 2 hours.