Chou de Bruxelles fricassés
Serves : 6 people
Preparation : 30 minutes
Cooking : 1 hour 05
Instructions
Cut the carrots into fairly large chunks, or leave them whole if they are small.
Peel the onion and slice it thinly.
Blanch the cabbage in boiling salted water for 8 to 10 minutes. Remove it and drain it.
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).
Add the carrots, cook them until they start to brown, then remove them. Using the remaining fat, sauté the cabbage for a few minutes.
Then add all the vegetables and bacon bits you set aside, a bay leaf, and a pinch of thyme.
Cook uncovered for about 10 minutes , until the liquid has mostly evaporated.
Stir occasionally, being careful not to crush the cabbage and onions.
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.