Chou braisé

Braised Cabbage a la Canadian 

Here is a simple Winter dish 

A head of cabbage.  Cored and coursley cut 

A mirepoix of 2 cups of white onions.  1 cup of carrots.  1 cup of celery

6 slices of bacon  

2 potatoes cut into medium cubes 

2 Table Spoons of Herbs Salées (see previous post)

Two cups of chicken stock 

Flour

In your DUTCH OVEN. Fry your bacon. Removes  cocked bacon

Add an equal amount of flour to the hot bacon grease .  Stir constantly to make a dark roux.

Add the mirepoix and cook untiltransperant

Add the potatoes and cook for 10 minutes 

Add the cabbage, stock and herbs Salées 

Cook for an hour and a half. 

Enjoy!