France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

BUTTERED CABBAGE W/ BACON & RAISINS (by Maman)

BUTTERED CABBAGE W/ BACON & RAISINS (by Maman)

Cabbage maman.jpg

Maman hasn't eaten cabbage since her nanny, Paula, used to cook it for her on the Island of the Reunion. Last week, she hosted a lunch for her friends and decorated the table with a beautiful green cabbage that was too beautiful not to cook with after the lunch! Here is the recipe she made with it - it's inspired by what Paula used to make for her. You can serve it as a starter or a side dish with your preferred meat. Bon appetit! 


Serves 6l  Difficulty: easy  l  Prep time: 30minl  Total time: 55min


INGREDIENTS 

1 green cabbage, large 

4oz bacon (200g)

1/4 cups raisins (50g) 

1/2 cup chestnuts, roasted & peeled (100g)

2/3 cup butter (150g)

Salt & pepper 

STEPS

1. Cut off the cabbage bottom and keep the first 6 leaves for plating. 

2. Slice the rest of the cabbage in thin slices. Wash it all in a colander.  

3. In a large pot, melt the butter and sautée the thinly sliced cabbage. Cover for 20 minutes, mixing every so often. Add butter if necessary.

4. Cut the bacon in small pieces and sautée them in a small pan before adding them to the large pot. Now add the raisins and the crumbled chestnuts. Add salt & pepper to your liking. 

5. To shape your dish similar to how Maman did it in the photo, stuff the mix into a single-serve ramequin pressing it tightly.

6. Dress each plate with a cabbage leaf (taking from the ones you saved at the beginning of the recipe) and turn over your stuffed ramequin on top of the cabbage leaf. The mix will fall onto the leaf and you should get a cool looking dish like shown in Maman's picture.
 

 
 
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