Who knew that cooked cabbage could taste so yummy?
Alsacienne Cabbage is a wonderful way to use up the other half of the cabbage that you used to make Cabbage Salad.
Alsacienne Cabbage is a perfect accompaniment to almost any meat dish, but is particularly good with pork.
Alsacienne Cabbage
Print recipe| Serves | 4 - 5 |
| Inspiration | Cordon Bleu Cookery School |
Ingredients
- 1/2 Medium sized firm white cabbage
- 2 Tbsp butter
- 1 Small celery heart, sliced (5 or 6 stalks, plus some little ones)
- 1 Small onion (medium chop)
- 1/2 cup white wine
- 1 Tsp white wine or white Balsamic vinegar
- salt and pepper for seasoning
Garnish (Optional)
- freshly chopped parsley
Directions
|
Cut the cabbage in half. Use one half for this recipe and the other for Cabbage Salad (Cole Slaw)  | |
|
Using a sharp knife, mandolin or box grater, shred the cabbage.  | |
|
Blanch the shredded cabbage in boiling salted water for 2 minutes. Drain very well.  | |
| Melt the butter in a large pot. Add the onion and celery. Cook for a few minutes and then add the cabbage and the wine and vinegar. Season well with pepper and salt. Cover the pan and cook gently for 25 - 30 minutes. | |
| Finish with chopped parsley. | |