Alsacienne Cabbage

Posted on by November 25, 2013

Alsacienne Cabbage

Print recipe
Serves 4 - 5
Inspiration Cordon Bleu Cookery School

Ingredients

  • 1/2 Medium sized firm white cabbage
  • 2 Tbsp butter
  • 1 Small celery heart, sliced (5 or 6 stalks, plus some little ones)
  • 1 Small onion (medium chop)
  • 1/2 cup white wine
  • 1 Tsp white wine or white Balsamic vinegar
  • salt and pepper for seasoning

Garnish (Optional)

  • freshly chopped parsley

Directions

Cut the cabbage in half. Use one half for this recipe and the other for Cabbage Salad (Cole Slaw)
Alsacienne Cabbage - use half the cabbage
Using a sharp knife, mandolin or box grater, shred the cabbage.
Alsacienne Cabbage - shred cabbage
Blanch the shredded cabbage in boiling salted water for 2 minutes. Drain very well.
Alsacienne Cabbage - blanch the cabbage
Melt the butter in a large pot. Add the onion and celery. Cook for a few minutes and then add the cabbage and the wine and vinegar. Season well with pepper and salt. Cover the pan and cook gently for 25 - 30 minutes.
Finish with chopped parsley.