Cabbage Pot-au-feu
Cabbage Pot-au-feu

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cabbage pot-au-feu. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine. Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. See recipes for Cabbage Pot-au-feu too.

Cabbage Pot-au-feu is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Cabbage Pot-au-feu is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have cabbage pot-au-feu using 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cabbage Pot-au-feu:
  1. Take 1/2 head of cabbage
  2. Make ready 4 potatoes (medium size)
  3. Prepare 3 clove garlics
  4. Prepare 9 small onions
  5. Take 2 carrots
  6. Take 135 grams sausages
  7. Take 2 bunches of Parsley
  8. Get 1 salt
  9. Prepare 1 black pepper (Coarse grounded)
  10. Make ready 1 Olive oil
  11. Take 1 leaf of Laurier

Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm. Pot-au-feu is one of France's most celebrated slow-cooked dishes.

Instructions to make Cabbage Pot-au-feu:
  1. Slice garlics. Peel small onions and cut top and bottom side of these a little. Start to cook them on low heat in a pan with olive oil.
  2. Cut potatoes and put them into water for a while.
  3. Cut sausages into half, and put it into the pan.
  4. Cut carrots into a bite size. Put them and potatoes into the pan together. Cook a little, then pour water to cover all ingredients. Put a leaf of laurier.
  5. Put a lid on the pot and boil it on medium heat. When water boils, skim the scum. Then put cabbages.
  6. Stir soup and ingredients a little, put salt and pepper. put chopped parsley. Boil on low heat in 10 minutes.

Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm. Pot-au-feu is one of France's most celebrated slow-cooked dishes. The foie gras-stuffed cabbage leaves are simply a plus. You may be stuck on French food for the foreseeable future if you pick up French Country Cooking, a new collection of heritage recipes by French National Assembly member Françoise Branget. Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot.

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