Fish petals, vegetables julienne, and beurre blanc

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This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.

Express sauerkraut

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Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.

How to prepare cabbage

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Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

Alsatian-style salad

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This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.

Cabbage julienne with ham

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A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.

Scallops with cabbage julienne

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Pan-fried scallops in a sauce of their juices deglazed with a little Noilly Prat, served with a julienne of blanched cabbage in cream.

Coleslaw

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Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.

Pan-fried salmon with white cabbage

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In this recipe a salmon steak is accompanied with blanched white cabbage and a rich sherry vinegar sauce.

Vegetable tartare

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This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.

Warm scallop and cabbage salad

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This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

Stuffed cabbage leaves

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The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.

Red cabbage salad with chives

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This simple winter salad recipe combines red cabbage with spring onions (or chives) in a good vinaigrette.

Sautéed Green Vegetables in pan

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A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.

Colcannon

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Colcannon is a traditional Irish dish, made by mixing creamy mashed potatoes (or purée) with cabbage, chives and spring onions. There are many different versions and ways to adapt this classic recipe. My version here serves it with baked sausages.

Bacon and cabbage omelette

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A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.

Red cabage salad with toasted almonds

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This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.

Curried mussels with cabbage

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The mussels are cooked "à la marinière", then shelled and served in a creamy curry sauce with shredded, barely-tender cabbage.

Breton coleslaw

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Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.

Red mixed pickle

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This mixed pickle is made with a variety of vegetables left to mature for 2 weeks in diluted vinegar. The result is similar to gherkins and can be added to lots of recipes, or eaten with a snack or sandwich. This red version gets its name from beetroot and red cabbage, which eventually colour everything else in the jar.

Roast cabbage with lemon

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It's not always easy to find new and appealing ways to cook cabbage, but this recipe – which is fairly simple – will give you a really delicious roast cabbage, flavoured with lemon and tarragon.

Double cooking of vegetables

When you cook vegetables, it's not easy to capture and preserve the flavours. It is easy to undercook, but you can make up for it, or overcook, and then it is unfortunately a bit cooked (in the sense of "ruined"). But above all, how to get the maximum of the taste of the vegetable in the pan, then...
July 12^th 201926 K4.1

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
March 13^th 202112 K4.6

The "pith" of the cauliflower

When using cauliflower in a recipe, there is a lot of preparation work at the beginning: removing the leaves, taking the tops or florets, etc. It's a bit tedious, but in the end you're left with the best of the cauliflower, ready to be used in your recipe.
February 5^th 202216 K4.9

Brussels sprouts are very good

We are, as I write this, in the season of Brussels sprouts, a delicious vegetable that often suffers from a bad reputation, let's try to fix that.
March 5^th 202211 K4.7

Cooking cauliflower

Dramatic observation: cauliflower when cooked has a bad reputation ("it doesn't smell good!" and the like), and yet it's an excellent vegetable, very Breton, that deserves to be treated well, to give the best of itself.
August 29^th 202313 K3.3

Sauce and salad: When and how to mix them?

When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29^th 20248,8085