Braised Brussels sprouts

Chou de Bruxelles fricassés : instructions

• 1
  Cut the carrots into fairly large chunks, or leave them whole if they are small.
  Peel the onion and slice it thinly.
• 2
  Blanch the cabbage in boiling salted water for 8 to 10 minutes. Remove it and drain it.
• 3
  Meanwhile, sauté the onions and bacon in a cast-iron pot or skillet with a tbsp of duck fat.
  Remove them when the onions begin to turn translucent (never brown the onions, as they release a substance that is harmful to your health).
• 4
  Add the carrots, cook them until they start to brown, then remove them. Using the remaining fat, sauté the cabbage for a few minutes.
• 5
  Then add all the vegetables and bacon bits you set aside, a bay leaf, and a pinch of thyme.
• 6
  Cook uncovered for about 10 minutes , until the liquid has mostly evaporated.
  Stir occasionally, being careful not to crush the cabbage and onions.
• 7
  Add half a cup of water, season with salt and pepper, cover, and simmer over low heat for 45 minutes, until the carrots are tender.