Burgundy style cabbage salad with apple and bacon
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- Опубликовано: 7 июл 2024
- In this new series we are using our home grown vegetables and use them in simple regional recipes. to day we are making a burgundy style cabbage salad with apple and bacon.
get the recipe: www.thefrenchcookingacademy.c...
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🧅🥕INGREDIENTS🥕🧅
300 grams white cabbage cut into very thin stripes (julienne)
1 apple
150 grams bacon (sliced into lardons)
1 small tablespoon white wine vinegar
1 tablespoon sunflower oil
50 to a 100 ml cream
salt and pepper to taste.
a squeeze of lemon juice (fresh)
a few pinches of chives to decorate.
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Хобби
Don’t throw out all the outer leaves! Trim the large vein and make cabbage rolls…yum❤️
The greener leaves have the most flavor. Definitely use those.
I know the dark green outer leaves look so good! Perfect for cabbage rolls!
Way too big and tough for cabbage rolls guys.
Can someone vouch for making cabbage rolls with the large tough green leaves? Would be horrible for them to go to waste.
@@MrChristian : I have made them. If using a garden grown cabbage, take off first couple (depending on cabbage) of the outer layers of large leaves, cut leaves in half if too large, taking off the large centre vein which is tough. I cook/blanche the leaves for a few minutes to soften so they are pliable and then fold into individual cabbage rolls. I always trim or cut off the centre vein, even when I use a store bought cabbage as it is thick and can be tough….has not been a problem for me.
Edit: I have also used outer leaves to ferment into sauerkraut or kimchi.
I think it will be good with toast and fried egg for breakfast! Looks very tasty 👍🏻
Shredded cabbage (savoy, white, spring, sweetheart) once you have sizzled some good bacon... simplicity itself and divine. Supper pour moi! With the apple and your expert touch with the dressing - sublime, I imagine.
I love your style and easy to follow videos. Demystifying the wonderful French style of cooking is appreciated.
Yes, apple and cabbage, that is a perfect flavor match, or, in a pinch, one can use apple juice. Everything's better with bacon. I mean, you could put bacon on a "chrome bumper" and it would taste good! lol
Cabbage with pork, a match made in gastronomical heaven.
My mother used the outer, deep green leaves in the bottom of a roasting pan as a layer to protect cabbage rolls while they baked.
I find the first inch of the stem is all that needs trimming to have soft, tender, and yummy cabbage. The center rib cooks tender. For a raw treatment, it makes a lot of sense to cut it out completely.
The cabbage stem is sweet and crispy. I like it and have it every time. Let's try it!
I have made this salad twice now. I liked it much better when I used sweet apple instead of a tart apple.
You are so great! Another great recipe! Thank you!
Chopped walnuts or almonds would be great with this! Perhaps a slight sprinkling of feta cheese too. Great recipe nonetheless 👌
Look very tasty n simple to make . Should I try one day
Ouais, ça parait super-bon! Merci, Stéphane!
Awesome! I had a raised bed garden last year before selling my house and growing your own food, as a chef or home cook is so satisfying!
V good.Thanks.
Helpful hint. If you double the bacon amount you can shovel half of it in your mouth while cooking the apple and still have enough to put in the salad.
😂😂😂😂
Je cherchais une salade d'automne alors votre vidéo tombe à pic ! Merci !
Tombe à point....a new phrase for me. Was translated as timely
@@sandie157 Oups i wanted to write "tombe à pic" haha, or "tombe à point nommé" can be said too.
I think timely is good, i checked and i found "come along at just the right time"
That looks amazing.
The only thing I think I would do differently is add the lemon to the cabbage BEFORE the dressing. I do this often with my greens in any salad and it makes a world of difference (livens up the greens without affecting the other flavors that are added later). Can't wait to try this one out.
Since germans are known as "Krauts" (btw I've seen far more huge cabbage plantations in the Alsace region for the famous choucroute) I would like to recommand "pointed cabbage" to use for a salad. It's so much smoother and with a fresh (not cabbagy at all) almost sweet taste. 😉👍 Don't know if this can be found down under...
Meilleures salutations de Cologne 😊
Go around Munich you see really cabbage fields
Pointed cabbage??? Wth is that?
Ça a l’air très bon! Merci ☺️
Looks delicious
I will try this on the weekend!
Thanks for the video
Boom, making this tonight. Merci!
Looks delicious and I’ll be trying it soon. 😃
did it today. veeeery good!!!
great idea of adding bacon to what we call cole slaw
That looks like a great salad. I have all those ingredients so that's my supper sorted.
Sigh, no gardens for me, I live in a high rise condominium, in the middle of a concrete jungle. That looks fantastic! French cole-slaw!
Love it, when you try new recipes ☺️
Awe you had me laughing talking about the inner cabbage lol
Mmmmmm! Cole slaw but better! Adding bacon and apples is brilliant, I never even thought of that. This would be great with BBQ. Thanks Stephane!
That's what I thought of, cole slaw. Now I will reveal a secret. Once the cabbage and other ingredients are cut up, boil vinegar with a small amount of sugar, and pour the boiling liquid over the cabbage in a strainer and immediately shake it dry. This sweetens and sours the cabbage a tiny bit and tenderizes it, but it won't wilt it. Roughly grated (uncooked) apple and carrot are fine additions -- cole slaw is a raw salad. Stephane's dressing looks good and his advice on how much to use is absolutely right-; mayonnaise and salt and pepper is also good. I would omit the bacon or lardon, it's just too much. Thirty-minute cole slaw. Yes, this is not French. :-)
@@WastrelWay Whoa! That sounds awesome! What would you think of tossing in some golden raisins as well? This is (kind of) inspiring me to make some teriyaki chicken, dice it up and add that in too.
@@daphnepearce9411 I never tried raisins or chicken, but whatever you like :-) I may as well add that the vinegar and sugar trick comes from American Black or southern style cooking.
@@WastrelWay I think vinegar and sugar is more for a pickling effect. I suggested raisins and chicken to maybe extend this wonderful recipe into an entree salad.....with bread! That's an American thing I think. I like them as a nice change, usually during the summer, plus they're really easy to throw together. Literally!
Wow
The globe inside !!!
Can you show us what your garden looks like; I am pretty much curious on what it looks like.
Boil the large leaves and use them to line a lasagna pan instead of pasta. For a carbless lasagna.
now I know exactly what to avoid :-D
I could eat that whole bowl! It’s exactly the kind of salad I love. The amount of dressing is perfect - just enough to lightly coat everything, with nothing pooling at the bottom of the bowl. But MUST the apple be peeled? Or is it just for looks? If that’s the case, I don’t think I’ll peel it.
I tried this. Quite tasty as a side dish. My bacon was very salty though, so don’t add too much salt!
😋😋😋
you can use the outer leaves, and stems to make veggie broth.
Wonder if the dressing wouldn't be improved by a little mustard, or a little more vinegar? Still looks good!
Bonjour from Ely UK .....I think you are prepping what we call a SAVOY cabbage
"usually you want to add your dressing at the very last moment, as it'll start to cook your cabbage"
Y'know, I never really thought of dressing as an *_active_* component like that, before - but given that acids like vinegar and lemon juice can be used to 'cook' stuff, I can see what you mean.
I wasn't going to comment until I saw this post. You can soften the julienned cabbage with a couple of tablespoons of kosher salt. Let it sit for 4 hours and wring it out with your hands before adding the dressing.
@@cyrilhudak4568 Not quite what I was getting at - but that'll be useful information for someone, I'm sure
A-ha! Now I see where buttermilk dressing came from!
Good as always :) What non-stick pan you are using? What’s the brand/model?
He has an Amazon link to all the equipment he uses under the description for this video. OZO good grips 8 inch non stick frying pan.
Granulated kelp - your recipe looks terrific. I used to cook shredded cabbage, red onion and bacon strips (all at once) in a pan with a little oil and then add granulated kelp (salt substitute and also natural source of Iodine) instead of chives. Very yummy as a side dish.
Ive got some Savoy cabbages left on my allotment
Seems very similar to an upscale american coleslaw. We usually add raw apple to ours rather than sauteed though.
For a minute I was worried that cabbage was going to eat you.
I will julienne the apple. Just sayin'.
Exchange the apple for a pear? Interesting thought.
The recipe on your site does not list the White Wine Vinegar, though it is listed here on RUclips
Almost like a pickle. I can imagine this would be good with something fatty like pork belly. I thought raw cabbage was weird too until I tried it with homemade tacos. I heard the japanese are fond of shredded raw cabbage too. It actually has a sweetness to it.
Haven’t you ever had coleslaw?
@@lesfleurs9781 had a few but mostly doused in mayo which makes it a slight pickle. But in tacos you'll definitely feel the raw pepperiness of the cabbage and a little sweetness too.
@@studentdeljuego coleslaw also comes with out mayonnaise
@@lesfleurs9781 well this is probably just a variation of coleslaw.
If I remember your mayo recipe
Is lemon juice water oil egg yolk?
Is that using cooking cream?
sorry if I am too lazy to search through comments and it has been posted before: on your homepage you forgot to add the vinegar to the ingredients list. bonne journee!
Is this a winter recipe?
you let yourself loose with this video and I like it :D
What variety of apple is best to use in this recipe?
Honey crisp
Is there a way to use the discarded leaves? Maybe add to root vegetables to create a stock? Or are they unusable?
You can definitely re use them in soups for sure or perhaps pan fried sorry I should have mention something about re-using. if you have chicken or a pig they will love the leaves.
@@FrenchCookingAcademy hey, thank you for the answer. Your videos are great 👍
If you or somone you know has chickens, they live them. Otherwise, freeze for your next batch of stock.
Veg. Soup and krautrouladen@@workinprogress3609
Renee Russell here. Can a purple cabbage be used instead of the green one?
Rather than sunflower oil, would not using bacon grease instead be tasty?
Is the bacon also from the garden?
Almost like a coleslaw
Almost but quite different
Because it is 😉
Just use a Savoy cabbage.
APPLE SMOKED BACON?
You need some chickens they would be happy to eat all those leaves which give you yummy eggs
Waldorf salad vibe, but cleaner. Typical Bocuse.
i think you just made american coleslaw lol
Hope you didn't throw away more than 9/10 of that cabbage. You could feed a family for days with that
Everything you removed could be used for vegetable stock or soup. Or, those who garden can compost it. Throwing it away is indefensible waste.
Some of you people are not very well, are you.
Fake chef!
Pète un coup frérot
אִידיוֹט
@@hadelidell4285 manger de la merde
Going sustainable, huh? Then no butter, no bacon, no meat. Just soy, sea weeds, insects and worms. If you talk the talk, you must walk the walk, Stefan. Bon appetite, hypocrite! :)
Good lord, dude. Chill the f out. Great home cooking. You don’t like it, go watch something else.
"Bon appétit" "Stéphane" if you're going to open up that big mouth of yours at least learn something
What are you on about?
How bitter can you be
Wow, Radim where did that come from, had a bad day or is it hormonal?