Recipe: Yummy Cabbage Pot-au-feu

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Cabbage Pot-au-feu. 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. Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes.

Cabbage Pot-au-feu Laver, éplucher tous les légumes, et les couper en morceaux assez gros. Ajouter à mes carnets. la recette Pot-au-feu facile. In a large pot, combine the onion and half each of the leeks, celery and carrots. You can have Cabbage Pot-au-feu using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cabbage Pot-au-feu

  1. Prepare 1/2 head of of cabbage.
  2. Prepare 4 of potatoes (medium size).
  3. It's 3 clove of garlics.
  4. Prepare 9 small of onions.
  5. It's 2 of carrots.
  6. Prepare 135 grams of sausages.
  7. You need 2 of bunches of Parsley.
  8. You need 1 of salt.
  9. Prepare 1 of black pepper (Coarse grounded).
  10. You need 1 of Olive oil.
  11. Prepare 1 of leaf of Laurier.

Set the beef shanks and rump roast on top of the vegetables. Nothing says home, or family meal, quite like a good Pot-au-Feu. I just loved how my dad added big wedges of cabbage to it. And the entire house smelled soooooooo good!

Cabbage Pot-au-feu instructions

  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..

The Pot-Au-Feu recipe out of our category Meat! Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of roast beef, sausages, and root vegetables. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage. Prepare the ducks by removing the breast and legs. To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking.

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