Art of the Home Recipe Journal: Braised Cabbage

Today we are sharing a recipe from one of the Art of the Home recipe journals.  Our cahiers de cuisine (recipe journals) are a compilation of family handwritten recipes.  These recipes span 4 generations of French women — some recipes date back to the early 1900′s!  We are happy to share some of them with you and we hope you’ll enjoy them with your loved ones as well.  We transcribed the original recipe and translated it.  The recipe we picked for today is a heartwarming braised cabbage with its sausages and slices of thick bacon (poitrine fumée).  Art of the Home braised cabbage can be served year-round but during the cold season, cabbage is a healthy versatile vegetable that can add variety to your winter table.  And braised, cabbage just melts in your mouth — it is out of this world.  Enjoy and bon appétit!

Braised Cabbage - Chou Braisé 

Art of the Home Recipe Journal – Art of the Home Cahier de Cuisine

Art of the Home Cahier de Cuisine

Chou Braisé

• Preparation: 20 mn
• Cuisson: 1h30

Ingredients

1 chou vert (*)-1 oignon-1 saucisse et une tranche de poitrine fumée par personne-2 cubes pour pot-au-feu-beurre-sel-poivre

1. Faire blanchir le chou 20 mn dans l’eau bouillante avec les 2 cubes (il faut que le chou soit très tendre).
2. Faire revenir dans une cocotte les saucisses et poitrine fumée, rajouter le chou égoutté, l’oignon coupé, saler et poivrer.
3. Mélanger doucement et verser la valeur de 2 verres d’eau (il faut toujours un peu d’eau pour éviter de coller).
4. Laisser mijoter à couvert pendant 1h30 (en surveillant).

* le chou après avoir été lavé, on peut soit le couper en 4 ou en lamelles.

Art of the Home Recipe Journal

Braised Cabbage

• Prep. time: 20 min
• Cooking Time: 1h30

Ingredients

1 green cabbage(*)-1 onion-1 sausage & 1 slice of thick bacon per person-2 beef bouillon cubes-butter-salt-pepper

1. Blanched the cabbage 20 minutes in boiling water with 2 beef bouillon cubes (the cabbage needs to be really tender).
2. Saute the sausages and bacon in a cast iron pot, add the drained cabbage, chopped onion, salt & pepper.
3. Gently mix and add about 2 glasses of water (you always need a little bit of water to prevent any sticking to the bottom).
4. Simmer covered for 1h30 (while monitoring).

*After washing the cabbage, you can cut it in 4 quarters or in stripes.