TABELIAAUTHENTIC RECIPE
Chou Vert BraiséFrench Braised Green Cabbage
- Total
- 2 hr 20 min
- Difficulty
- ★★☆☆☆
- Serves
- 6 servings
- Prep 15 min
- Cook 2 hr 5 min
Quartered, blanched cabbage is layered with pork belly and aromatic vegetables, then slowly braised in the oven with stock. This French side dish accompanies roast pork, sausages or partridge.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (6 servings)
100Authenticity- Green cabbage1000 gAbout 1.2kg for a whole head; weight after removing damaged outer leaves. Retain as many sound green outer leaves as possible.
- Thinly sliced pork belly200 gUse half below the cabbage and half on top.
- Carrot1 carrotCut into 1cm cubes.
- Onion1 onionKeep whole.
- Whole clove1 clove
- Bay leaf1 leaf
- Fresh thyme2 sprigs
- Unsalted chicken stock400 mlUse undiluted unsalted liquid chicken stock: 400 ml to start, plus more as needed to reach about 2/3 of the packed cabbage’s height in the pot.
- Salt34 g30g for the blanching water, 3g for the cabbage and, if needed, 1g to finish.
- Ground black pepper0.5 g
- Ground nutmega little
Method
Quarter and wash the cabbage; bring water to a boil
- 1 Remove only damaged outer leaves, keeping sound green outer leaves. Quarter lengthwise with the core attached and wash in water.
- 2 Cut the carrot into 1cm cubes. Peel the onion and stud with 1 clove. Tie the bay leaf and thyme together with kitchen twine.
- 3 Meanwhile(While cutting) Bring 4L water and 30g salt to a vigorous boil over high heat in a large pot.
Ready when
Continue when the cabbage is quartered and the water is boiling vigorously.
Blanch for 8 minutes, cool and remove thick ribs
- 1 Put the cabbage in the boiling salted water, cook for 8 minutes and transfer to cold water.
- 2 Squeeze dry, separate the leaves and trim away the core and thick ribs with a knife.
- 3 Spread out the leaves and season with 3g salt, 0.5g black pepper and 0.2g nutmeg.
- 4 Meanwhile(While blanching) Preheat the oven to 180°C.
Ready when
Continue when the leaves are softened, the thick ribs are removed and squeezing releases very little water.
Caution
Residual water will make the braised cabbage watery.
Layer cabbage and aromatics over pork belly and add stock
- 1 Line the bottom of a heavy, ovenproof 24cm pot with a lid with half the pork belly, then scatter over the carrot.
- 2 Pack the cabbage leaves in layers and bury the clove-studded onion and herb bundle in the center.
- 3 Pour in 400ml chicken stock, adding more if it does not reach 2/3 of the cabbage’s height. Lay the remaining pork belly on top, cover and bring to a boil over medium heat.
Ready when
Continue when the stock reaches about 2/3 of the cabbage’s height and is gently bubbling.
Braise covered at 180°C for 1 hour 30 minutes
- 1 Keep covered and braise in the oven at 180°C for 1 hour 30 minutes.
Ready when
Continue when the cabbage leaves are translucent and meltingly tender and the pork fat has rendered into the cooking liquid.
Caution
Both the handles and lid are hot when removed from the oven; use thick oven mitts.
Remove the aromatics, reduce excess liquid and serve
- 1 Remove the onion and herb bundle.
- 2 If much liquid remains, uncover and simmer over medium heat for a few minutes to reduce it.
- 3 Taste and add 1g salt if needed. Arrange the cabbage and carrot in a serving dish with the pork belly.
Ready when
The dish is ready when only a little liquid remains at the bottom and the cabbage is moist.
About this dish
In the 19th century, the plain of Aubervilliers north of Paris grew the savoy cabbage variety Milan des Vertus. Throughout winter, large quantities were brought to the city’s central market.
Green cabbage, meanwhile, has been commonly eaten in central, western and southern France. In Auvergne it is stuffed or braised. Braised cabbage also appears in the meat garnish called berrichonne, named after Berry. According to Escoffier in the early 20th century, the cabbage served with sausages was also usually green cabbage.
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