Le Chou au Beurre
(Buttered Cabbage) Recipe
Origin: Mauritius Period: Traditional
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Ingredients
1 white cabbage (about 500g)
60g butter
1 large onion, finely chopped
60ml cider vinegar
10ml honey
120ml red wine
120ml chicken stock
salt, to taste
100g bacon pieces (optional)
Le Chou au Beurre
(Buttered Cabbage) Preparation:
Method:Remove the outer leaves of the cabbage then cut into quarters and remove the core. Shred the cabbage. Meanwhile heat a large saucepan, add the butter and when molten add the bacon pieces (if using). Fry for a few minutes, until golden brown, then add the onion and fry for a few minutes before adding all the other ingredients (except the cabbage). Bring the mixture to a boil then add the cabbage. Mix thoroughly, reduce to a simmer, cover and cook until the cabbage is tender (but still firm). Stir all the ingredients, adjust the seasoning then transfer to a warmed serving plate and serve as an accompaniment to rice and a main dish such as a meat or fish stew or an omelette.
Read: Recipe Articles and Reviews
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More African recipes... More East African recipes... More accompaniments to main courses... More Traditional recipes... More recipes for Meat... More Frying recipes... More recipes for Greens... More recipes for Pork...
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Other recipes with cabbage and wine as primary ingredients:
Liberian Grannat Chop
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