Recipe: Tasty Cabbage Pot-au-feu

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. It honours the tables of the rich and poor alike.".

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. 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. You can have Cabbage Pot-au-feu using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cabbage Pot-au-feu

1. Prepare 1/2 head of of cabbage.
2. You need 4 of potatoes (medium size).
3. You need 3 clove of garlics.
4. You need 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. It's 1 of salt.
9. Prepare 1 of black pepper (Coarse grounded).
10. It's 1 of Olive oil.
11. You need 1 of leaf of Laurier.

When it is a pot au feu! 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. 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.

Cabbage Pot-au-feu step by step

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 art of it comes down to selecting the right cuts of beef, and ensuring each one, plus all the vegetables. The Pot-Au-Feu recipe out of our category Meat! This is also a good time to taste the broth and season with salt and pepper. 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.