Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cabbage pot-au-feu. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Cabbage Pot-au-feu is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Cabbage Pot-au-feu is something which I have loved my whole life. They’re fine and they look wonderful.
Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honours the tables of the rich and poor alike.".
To get started with this recipe, we have to prepare a few components. You can cook cabbage pot-au-feu using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cabbage Pot-au-feu:
- Make ready 1/2 head of cabbage
- Get 4 potatoes (medium size)
- Prepare 3 clove garlics
- Make ready 9 small onions
- Take 2 carrots
- Take 135 grams sausages
- Make ready 2 bunches of Parsley
- Get 1 salt
- Get 1 black pepper (Coarse grounded)
- Make ready 1 Olive oil
- Take 1 leaf of Laurier
The art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables. In a large pot, combine the onion and half each of the leeks, celery and carrots. A pot au feu is a classic French dish that is slowly cooked all together as a stew but served separately as three different courses. When it is a pot au feu!
Instructions to make Cabbage Pot-au-feu:
- 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.
- Cut potatoes and put them into water for a while.
- Cut sausages into half, and put it into the pan.
- 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.
- Put a lid on the pot and boil it on medium heat. When water boils, skim the scum. Then put cabbages.
- Stir soup and ingredients a little, put salt and pepper. put chopped parsley. Boil on low heat in 10 minutes.
This classic French comfort dish is stewed meats with vegetables, but the difference is the dish can be served in at least two if not three ways: The. The Pot-Au-Feu recipe out of our category Meat! Drain and rinse beans in a sieve, drain well. Half a large head of green cabbage, quartered. Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow Bryant Terry's Sautéed Cabbage and Roasted Potatoes.
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