Hello everybody, I 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 little bit tasty. This is gonna smell and look delicious.
Cabbage Pot-au-feu is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Cabbage Pot-au-feu is something that I’ve loved my whole life.
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. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cabbage pot-au-feu using 11 ingredients and 6 steps. Here is how you can achieve that.
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The ingredients needed to make Cabbage Pot-au-feu:
- Get 1/2 head of cabbage
- Prepare 4 potatoes (medium size)
- Make ready 3 clove garlics
- Get 9 small onions
- Get 2 carrots
- Take 135 grams sausages
- Take 2 bunches of Parsley
- Take 1 salt
- Make ready 1 black pepper (Coarse grounded)
- Get 1 Olive oil
- Get 1 leaf of Laurier
Half a large head of green cabbage, quartered. To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking. If they are done, remove and keep warm. The Pot-Au-Feu recipe out of our category Meat!
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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.
If they are done, remove and keep warm. The Pot-Au-Feu recipe out of our category Meat! Drain and rinse beans in a sieve, drain well. Pot-au-feu is ordinarily a dish that I would cook for company, but this time I decided to make it just for us, with good meat I had purchased through the Ruche qui dit oui!. We got three splendid dinners out of it during a very busy week when it was a blessing to have our evening meals ready to reheat in minutes.
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