Braised Cabbage Chou a L Ardennaise
Transform your kitchen into the heart of rustic French cuisine with this Braised Cabbage Chou à l'Ardennaise recipe. This comforting dish features tender green cabbage, velvety potatoes, and sweet carrots slow-cooked in a rich chicken stock infused with garlic, onion, thyme, and a hint of tangy white wine vinegar. Crispy smoked bacon lardons add irresistible flavor and satisfying texture, making this dish both hearty and indulgent. With just one pot and minimal prep, this braised cabbage masterpiece is perfect as a flavorful side or a soul-warming main course paired with roasted meats or sausages. Ideal for cozy family dinners or as an impressive addition to your dinner table, this traditional Ardennes-inspired dish will transport you straight to the French countryside.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 200 grams Smoked bacon lardons
- 4 medium Yellow potatoes
- 1 large Carrot
- 1 large Yellow onion
- 2 Garlic cloves
- 30 grams Unsalted butter
- 500 milliliters Chicken stock
- 1 Bay leaf
- 2 Fresh thyme sprigs
- 1 tablespoon White wine vinegar
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
Instructions
Core and roughly chop the green cabbage into large bite-sized pieces. Peel the carrot and potatoes, and cut them into 1-inch chunks. Dice the onion and mince the garlic cloves.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the smoked bacon lardons and cook for 5-7 minutes until golden and crispy. Remove the lardons with a slotted spoon and set them aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped cabbage, carrot, and potatoes to the pot. Toss everything together to coat the vegetables in the rendered bacon fat and butter.
Pour in the chicken stock, then add the bay leaf and thyme sprigs. Season with salt and black pepper. Bring the mixture to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let the cabbage and vegetables braise for 45 minutes, stirring occasionally, until everything is tender and infused with flavor.
Remove the lid, stir in the white wine vinegar, and cook for 5 additional minutes uncovered to let some of the liquid reduce and intensify the flavors.
Discard the bay leaf and thyme sprigs. Sprinkle the crispy bacon lardons over the top before serving.
Serve hot as a hearty main dish or a delicious side to accompany roasted meats or sausages.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 6292 mg | 274% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 27.7 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3715 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
