Oven braised savoy cabbage with smoked pork | Best way to cook a cabbage
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- Опубліковано 4 гру 2019
- This week we learn how to make a great braised cabbage. This is one of the best ways to cook a cabbage and is the perfect side for winter.
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Ingredients:
1 medium size savoy cabbage
500 ml brown stock
150 gram smoked pork belly
50 grams fat back
A few pork rinds
1 onion
2 carrots
1 tablespoon butter
1 bouquet garni
salt and pepper
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Are you my mother? She made this when I was young. But I never learned it. Thanks for this. Now I cry. 👍
Holy smokes that is a beautiful looking cabbage!
it is the blanching of leaves that really gives a nice color 🙂👍👨🏻🍳
I made this last night. It is so sublime. One of the best dishes I have ever tasted. Thank you for posting this.
That's a beautiful cabbage, wish we could get any that were even remotely that nice here.
Where are you? Chernobyl?
"Chinese cabbage" works fine.
It's called Savoy cabbage. Many supermarkets have it.
Here ya go: ua-cam.com/video/9t8K4w5QEaY/v-deo.html
Agree, all of our cabbage is a smooth green or purple variety
I love cabbage, and this looks delicious. Thank you, I haven't tried it this way.
How convenient that I have cabbage in my kitchen right now! Thanks!
I’ve said it before, Stefan you are the master , this looks fabulous. So simple and I’m sure so full of taste. I can imagine accompanying this with a nice Fleurie🍷🍷
Lecker 🤤
That looks wonderful! 🤤
Looks yummy! I learned to make a chou farci as a reconstructed whole head of cabbage with pork, a few herbs and spices, and topped with a tomato sauce and a dollop of yogurt. Oh I do need to make your recipe or mine soon!!
It looks amazing. i will make it for sure this winter.
Basic excellence.... Many thanks for sharing!!! Cheers and Merry Christmas!!!
Simple and beautiful ✌️
Wow that looks awesome
We make something similar in the northern US (I'm originallyfrom Ohio). We sometimes use bacon but also sometimes bratwurst or smoked sausage. Usually we put quartered new potatoes in it in addition to the onion and carrots. Most recently I've started using Nappa cabbage because it's milder, regular cabbage bothers my stomach.
My mother would always make the stock with pork ribs and she would always finish the dish with cream.It was(and still is!) one of my favorite things in the world and I suggest you you give that way a try,you won't regret it!!!
Since I've only ever seen this as a typed recipe among Paul Bocuse's collections, Stéphane's interpretation here is indeed the first time I've ever witnessed anyone do this!
Delicious. I am making this.
Great Recipe!!!
Looks delicious :)
Aww it this dish looks so juicy, I just must make this ..yummy yum 😋
Wow, yummy for sure and a perfect low carb and keto recipe. Did you make pork stock?
I know it will be good. I like caramelized cabbage with pork sausage.
10/10 would eat.
Magnifique..!!!
✌🏾👏👏‼️
french cuisine, take the humble cabbage and make it wonderful.
Magnifique!
Indeed, all good food comes from simple ingredients. Stephane has followed Escoffier pretty well in the cooking (no garlic or cloves, it seems) but the presentation, rolled up, surrounded by the veggies and pork, and covered with the broth, is masterful.
@@WastrelWay
Actually, this would be considered a rustic dish in France and a few other European countries, simple yet very delicious.
The cabbage looks fantastic, don’t think I’ve seen one of those before. Assuming I can’t find one he same, what’s best? White cabbage or Savoy cabbage?
When and how did you manage to roll the cabbage? It looks delicious by the way. My kind of eating.
So simple peasant food
I love your cooking... deliciously presented. Your stock? Do you have a video for that ? I just made my turkey stock last nite for Christmas. Can I use that or should I use my beef stock from freezer? I always keep stocks in one litre jars or half litre, in the freezer. Merci..
Jann Smith He has videos on stock if I’m not mistaken. He also called this a “quick stock” which I think he has video for too
FYI, when providing Fahrenheit temperatures for US viewers ... our ovens are marked in 25-degree segments (325, 350, 375, 400, etc) so you don't have to give a precise conversion (i.e. "356"). We can just adjust the cooking time a little bit to compensate.
ah that’s a great tip thanks 🙂👍👨🏻🍳
@@FrenchCookingAcademy De rien 😊😉
I don't even like cabbage all that much and it looks awesome
Hey Stephan, love your show. Do you do your own editing?
Nice presentation! I have been baking/braiding cabbage for years. Savoy cabbage is considered to be the most tender in the cabbage family so braising it for so long is really unnecessary. I braise and bake the green cabbage or Honda cabbage all the time and it takes 30-45 minutes tops. However, I respect the cook. It’s your recipe and it looks great.
great voice for your recipe show
Fried Japanese cabbage is pretty darn good.
its in the oven right now!
What is the color of your Le Creuset pot?
Bacon is never “optional...”
#bacon
Maybe roll one of the bacon strips in the cabbage ^_^
now I just have to find some savoy cabbage
I love to cook cabbage with pork and bacon. Excellent combination.It,s tasty in any way you cook them. What is very interesting for me. How is it possible, how you can explain that french people mostly not heavy? if what you showed us in presenting is one service, how is it possible stay slim like you? I walk a lot, exercise regularly, pretty slim, but...... very afraid to increase my high level of cholesterol and get heavy. I Cook cabbage with pork and bacon once in two month and use much less of pork fat. Just a lot of fear. PLEASE, answer and explained. Thank you.
You said it. Don't eat like that every day, walk, exercise, have a varied diet with vegetables, fruits, legumes...
Boiled ham, potatoes, carrot and cabbage. Cook in one pot. The Irish alternate. Same idea just with more bacon.
Almost like Serbian Sarma... Maybe you can give that one a try and a video...
I fri some fresh sausages and make rolls with the cabbage,put the pork belly in between the rolls and put them in the oven to serve them pipping hot !Not trying to teach the master ! Have a Merry Christmas 🎄!
That is perfect idea!
That sounds awesome!
How about some broad beans in that , Stephane?
Oh Wow. That's a very tempting. But we have a slight problem. We're pure vegetarians. With what do we replace all the meat with. Would love to hv your suggestions.
Aatul Jain
India
Atul Jain cabbage
French secret to staying thin: pork belly with every dinner :D
Butter, pork belly, extra-virgin olive oil, and wine. The fountain of youth.
J’ai un question quelle est la taille de cette cocotte ?
Fancy recipe, we call it cabbage with just bacon . God bless
A method of cooking cabbage for people who don't like cabbage. Sad, really. Cabbage is wonderful food!
um i have never seen pig skin for sale, what can i sub for it ?
In the US, the meat dept. (carniceria) in almost all Mexican grocery store will have it (you may have to ask for it), or you can find pork hocks just about anywhere. Take a sharp knife and cut a slit into the skin, then put you knife just under the skin and carefully work your knife around the hock. The meat and bones from the hock(s) will help make excellent stock. Smoked hocks would work very well in this recipe too, you may want to omit the bacon then.
What else would you serve with this?
Any cabbage dish is happy with mashed potatoes. If you want to dress the meal up more a puree half celeriac half potatoes and butter sauteed mushrooms with caraway seeds are an option.
The bacon looks limp.
If you roast it a touch and THAN proceed with the braising u get a nice finished product
what goes as a side to this? crusty bread ?
We always have fried potatoes or salt potatoes with it.
:) if you don't include the bacon in the braise, there's something fundamentally wrong with you! ;)
What kind of cabbage is that? Cabbage in the US doesn’t look anything like that.
But we have cabbage that looks like this! :) facebook.com/cedarspringfarmofenumclaw/photos/a.2201970526534133/2621766657887849/?type=3&theater
Savoy
Toby Duncan ... that is a Savoy cabbage, it is my absolute favourite. It is beautiful to look at, has a nice sweet taste. Fabulous for making parcels of stuffed cabbage leaves.
Im first!
bet the farts are incredible
*Americans smoke their own bacon.*
The next video on the playlist vegetables and salad is Overpopulation in African and not a recipe. You might want to remove it.
ua-cam.com/video/NMo3nZHVrZ4/v-deo.html
@@emilywong4601 thanks I don't know how it ended up there?!