Cabbage And Bacon Bake Fouson De Chou Recipes

CABBAGE AND BACON BAKE (FOUSON DE CHOU)

Steps:

• Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
• Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
• Cook for a few minutes until it starts to colour.
• Transfer to a shallow baking dish.
• Beat the eggs with the milk and pour over.
• Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
• Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.

CABBAGE WITH ONIONS (CHOU LYONNAISE)

Steps:

• Shred the cabbage, discarding the outside leaves and the stock.
• Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
• Sweat the onions in the fat or oil, when transparent, turn up the heat to brown slightly.
• Stir in the brown sugar, salt and pepper.
• Cook until coloured a little more, then incorporate the cabbage, reheat.
• Sprinkle lightly with caraway seed, if desired, when serving.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

BRAISED CABBAGE AND BACON

Steps:

• In a deep skillet, cook bacon until done.
• Remove bacon from skillet, add the onions.
• Cook onions until translucent.
• Add cabbage and other ingredients, cover.
• Cook until tender.
• Crumble bacon back into pot and stir.
• Serve hot.

BAKED CABBAGE WITH BACON

Steps:

• Preheat oven to 375°F. Place bacon in heavy large pot over medium-high heat. Sauté until fat begins to render and bacon begins to brown, about 12 minutes. Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes. Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes. Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes. Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
• Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir until crisp, about 10 minutes. Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.

CABBAGE AND BACON

Steps:

• Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
• Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
• Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
• Stir through the chopped parsley and serve.