Chou braisé aux lardons
Serves : 8 people
Preparation : 20 min
Cooking : 45 min
Instructions
Clean the cabbage; remove the tough ribs; wash it; drain it,
Place it on the cutting board and, using a large knife, cut it into thin strips.
In a casserole dish or wok, sauté the bacon bits over low heat.
Add the thinly sliced cabbage; if it doesn't all fit in the pot, add only part of it; let it wilt for a few minutes over low heat (the cabbage will shrink quickly), then add the rest of the cabbage to the pot and mix well; season with salt and pepper.
Cover the pot; let the cabbage cook in its own juices.
Heat the broth.
Turn the cabbage frequently to prevent it from sticking, and gradually baste it with the broth—or, if you don’t have any, with a little hot water—as it cooks. When done, the cabbage should be tender and golden brown.