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Creamed Cabbage with Bacon (Choux Vert Braisé)

 

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
4 ounces

Recipe ID
C00242

Ingredients
US standard
Green cabbage
3 pounds
Bacon, diced
8 ounces
Onion, medium, diced
6 ounces
White wine
6 ounces
Chicken stock
24 ounces
Heavy cream
16 ounces
Dijon mustard
1 tablespoon
Salt and pepper
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Cut the cabbage into quarters. Remove the stem. Julienne.
  3. In a medium rondeau, on medium heat, sauté the bacon until starting to brown. Add the onions and cook until translucent. Add the white wine and reduce by half.
  4. Add the stock and the cabbage. Cook covered on medium low heat, stirring occasionally until cabbage starts to soften, about 15 minutes.
  5. Remove cover. Add cream, mustard, salt and pepper. Turn heat to medium high. Cook and reduce cream until cabbage is tender and cream is thick but soupy in texture.