Monday, 25 March 2019

Braised Cabbage and Sausages


Ragout de choux, cooked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

This is a recipe for the middle of winter, when your veg box is full of cabbage and roots. It is basically choucroute garni (dressed sauerkraut) but with slow cooked fresh cabbage rather than fermented.

Prepared and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

Ingredients:
A green cabbage, coarsely chopped
2 smoked sausages (eg Montbeliard), cut in half
A 10 cm piece of garlic sausage, cut in two
5 herbed fresh pork sausages, cut in half
4 carrots, scrubbed and thickly sliced
A rutabaga, peeled and cut into chunks
Half a celeriac, peeled and cut into chunks
An onion, chopped
A bouquet garni
A cardamon pod, bruised
4 potatoes, scrubbed and cut into chunks

Method:
  1. Heat the oven to 150C.
  2. Put everything except the potatoes in a very large casserole, add a splash of water.
  3. Cover and cook for an hour and a half.
  4. Stir the casserole, add the potatoes and cook for a further hour and a half.
  5. Stir. Serves 9.
Prepared and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

The vegetables for this recipe came from my local organic market garden, Les Jardins Vergers de la Petite Rabaudière, and the recipe was used in mid-December as a suggestion for those customers who subscribe to veggie boxes. The garlic and smoked sausages were purchased at the charcuterie in Preuilly. Some local butchers make herbed fresh pork sausages and all the local supermarket butcheries sell them as a generic product.

Prepared and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

On peut trouver cette recette sur mon blog en français, De l'Australie à la Touraine, comme Ragoût de choux.

Prepared and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com


Cooked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com


Yum

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2 comments:

Ken Broadhurst said...

I cooked cabbage (for yesterday's lunch of colcannon) and kale (from the garden, for today's lunch and the freezer) yesterday. 'Tis the season. Yours looks very good to me.

Susan said...

One advantage is that it makes lots, so plenty of freezer meals which come in handy on busy days.

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