Comments on: Braised Savoy Cabbage http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/ 3 Blokes, a blender and a bag of chickpeas, learning to cook. Tue, 25 May 2010 19:07:42 +0000 hourly 1 http://wordpress.org/?v=3.0 By: phatty http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/comment-page-1/#comment-15695 phatty Mon, 13 Oct 2008 15:40:03 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-15695 is not l'etuvee "quick braising" then? is not l’etuvee “quick braising” then?

]]> By: Ron Graves http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/comment-page-1/#comment-15629 Ron Graves Sun, 12 Oct 2008 11:30:39 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-15629 This, guys, is a classic French method called a l'etuvée, not braising. Braised cabbage is best cut into quarters, the stalk - not heart - can be left to stop it falling apart (remove before serving or just leave them - your call), and slowly braised in a light vegetable stock until tender. A little salt, plenty of black pepper, a good knob of butter and a scattering of juniper berries are good too. Or skip the butter and cover with a layer of bacon rashers. I, personally, would skip the preliminary frying in this case (it's not always necessary, and inconveniently-shaped food, like a pheasant, is a bugger to fry off anyway). Note: in any dish, add freshly-ground black pepper at the end, or it's flavour will be lost during cooking. This, guys, is a classic French method called a l’etuvée, not braising.

Braised cabbage is best cut into quarters, the stalk – not heart – can be left to stop it falling apart (remove before serving or just leave them – your call), and slowly braised in a light vegetable stock until tender. A little salt, plenty of black pepper, a good knob of butter and a scattering of juniper berries are good too. Or skip the butter and cover with a layer of bacon rashers.

I, personally, would skip the preliminary frying in this case (it’s not always necessary, and inconveniently-shaped food, like a pheasant, is a bugger to fry off anyway).

Note: in any dish, add freshly-ground black pepper at the end, or it’s flavour will be lost during cooking.

]]> By: phatty http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/comment-page-1/#comment-247 phatty Tue, 24 Oct 2006 09:10:19 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-247 It all depends on where you put the emphAsis on the syllAble It all depends on where you put the emphAsis on the syllAble

]]> By: redeye http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/comment-page-1/#comment-246 redeye Tue, 24 Oct 2006 09:05:57 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-246 I love the word "whilst"... not sure about cabbage though. I love the word “whilst”… not sure about cabbage though.

]]> By: phatty http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/comment-page-1/#comment-245 phatty Mon, 23 Oct 2006 21:37:28 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-245 Kathy, I hope you had a good holiday in the depths of northern Europe. My wife is Danish (a little bit further north) and a small conflab confirmed that, yes, this is the way to make german cabbage. Also, I personally think a ton of butter can only be a good thing but I ain't no beanpole... Also, I neglected to put salt and pepper into the ingredients, which is kind of obvious really. At Christmas, the Danes have a fantastic Chrimbo dinner which includes red cabbage. It is truly fantastic and whilst it takes a couple of days cooking, it is well worth it. A little nearer the festive season and with Sesnsi's nod, I will post a recipe. Kathy, I hope you had a good holiday in the depths of northern Europe. My wife is Danish (a little bit further north) and a small conflab confirmed that, yes, this is the way to make german cabbage.
Also, I personally think a ton of butter can only be a good thing but I ain’t no beanpole…
Also, I neglected to put salt and pepper into the ingredients, which is kind of obvious really.
At Christmas, the Danes have a fantastic Chrimbo dinner which includes red cabbage. It is truly fantastic and whilst it takes a couple of days cooking, it is well worth it. A little nearer the festive season and with Sesnsi’s nod, I will post a recipe.

]]> By: Kathy Maister http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/comment-page-1/#comment-244 Kathy Maister Mon, 23 Oct 2006 18:56:41 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-244 Is this the way to make German cabbage as well? We just came back from Munich and much to my surprise the food was fabulous! The cabbage was made with caraway seeds and, I'm sure, a ton of butter. It was sooo good! BTW, love your new look! Is this the way to make German cabbage as well? We just came back from Munich and much to my surprise the food was fabulous! The cabbage was made with caraway seeds and, I’m sure, a ton of butter. It was sooo good!
BTW, love your new look!

]]>