Discover French Comfort Food: Choudou or Braised Cabbage with Lardons Recipe

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Discover French Comfort Food: Choudou or Braised Cabbage with Lardons Recipe

Experience the true essence of French cuisine with our Choudou or Braised Cabbage with Lardons recipe. This classic dish brings together hearty cabbage and savory lardons to create a perfect harmony of flavors.

Delicious Choudou or Braised Cabbage with Lardons

Ingredients

  • 1 cabbage
  • 150g lardons
  • 1 onion
  • 2 cloves of garlic
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 20cl chicken stock
  • Salt and pepper

Instructions

  1. Finely chop the onion and garlic.
  2. Cut the cabbage into thin strips.
  3. In a large pot, sauté the lardons until they release their fat.
  4. Add the chopped onion and garlic, cooking until softened.
  5. Add the cabbage to the pot and stir well to combine with the lardons and aromatics.
  6. Pour in the chicken stock and add the bouquet garni.
  7. Season with salt and pepper to taste.
  8. Cover the pot and let the cabbage braise over low heat for about 45 minutes, stirring occasionally.
  9. Once the cabbage is tender, remove the bouquet garni and adjust the seasoning if needed.
  10. Serve hot as a side dish or a light main course.

Tips and Variations

For a richer flavor, you can add a splash of white wine during the braising process. This dish pairs well with grilled meats or roasted poultry. Leftovers can be stored in the fridge for up to 3 days.

FAQ

  1. What are lardons? Lardons are small strips or cubes of pork fat commonly used in French cuisine to add flavor to dishes.
  2. Can I substitute the lardons for something else? Yes, you can substitute lardons with bacon or pancetta.
  3. Can this dish be made vegetarian? Yes, simply omit the lardons and use vegetable stock instead of chicken stock.

Conclusion

Our Choudou or Braised Cabbage with Lardons recipe is a simple and flavorful way to experience traditional French cuisine. We hope you enjoy making and savoring this delightful dish. Remember, the key to a great Choudou is to let your cabbage braise slowly, extracting all the flavors and aromas. Bon appétit!

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