Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spring cabbage pot-au-feu. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spring Cabbage Pot-au-Feu is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Spring Cabbage Pot-au-Feu is something which I have loved my whole life. They are fine and they look wonderful.
Chicken pot-au-feu , boiled chicken with vegetable. pot-au-feu vegetables sausage soup isolated wood spoon on white background. More stock photos from Food-micro's portfolio. How to make Spring cabbage Pot au feu !安くて簡単!
To get started with this recipe, we have to prepare a few components. You can have spring cabbage pot-au-feu using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Spring Cabbage Pot-au-Feu:
- Get 350 grams Cabbage
- Take 300 grams Wiener sausages
- Prepare 1 Carrot
- Take 3 Potatoes
- Get 1/3 Celery (if you have any)
- Take 1 Onion
- Take 1 leaf ◯ Bay leaves
- Take 9 grams ◯ Soup stock granules
- Get 1 litre ◯ Water
- Take 1 Rough ground black pepper
- Get 1 as liked Grainy mustard (as liked, for the sausages)
We got three splendid dinners out of it during a very busy week when it was a blessing to have our evening meals ready to reheat in minutes. Not all pot au feu recipes call for this first step, but it's a great way to take a lot of the gross scum-skimming out of the whole process from the start. Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of roast beef, sausages, and root vegetables. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage.
Steps to make Spring Cabbage Pot-au-Feu:
- Cut the carrot in half lengthwise, then cut into quarters lengthwise. Chop the onion and cabbage into quarters lengthwise. Peel the potato but do not cut. Chop the celery into about 5 cm pieces.
- Put the celery, carrot, onion, potato, and the ◯ ingredients into a pot. When it boils, cover with a lid and simmer over middle heat.
- When the potato is cooked thoroughly (usually takes about 20 minutes), add the cabbage and sausages and continue cooking. Add hot water if there's not enough.
- When it's boiling, remove the sausages and continue cooking until the cabbage is wilted. Add the sausages and warm right before serving.
- The soup stock granules I used were stick-typed. I used less than is listed. Taste first, and scatter some black pepper if you wish.
- You could also serve in a pot, and eat your favorites directly from it. I added celery for the aroma. I usually make a lot to arrange it the next day.
Pot au feu is the quintessential French dish. Beef cuts that are boiled with aromatic vegetables for several hoursand serve with condiments. It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level.
So that is going to wrap it up for this special food spring cabbage pot-au-feu recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!