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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Le Chou au Beurre
(Buttered Cabbage) Share 
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  1. 1 white cabbage (500 grams)
  2. 60 grams butter
  3. 1 large onion finely chopped
  4. 60 ml of cider vinegar
  5. 10 ml of honey
  6. 120 ml of red wine
  7. 120 ml of chicken stock
  8. Salt to taste
  9. Optional: 100 grams bacon pieces
cabbage  le chou


  1. Remove the outer leaves of the cabbage. Cut into quarters and remove the central stalk. Cut each quarter into fine strips as shown above. If you prefer, you may cut into larger pieces just like Grandma used to do.
  2. Heat a large and deep saucepan sufficient in size to take all the ingredients.
  3. Add the butter until it is melted, (optional: you may add bacon pieces at this point in time,  fry to a golden brown colour before adding the rest of the ingredients) then the finely chopped onion, cider vinegar, red wine, honey and chicken stock. Allow the mixture to boil. Reduce the heat to medium high.
  4. Add the cabbage strips or pieces, mix well with the ingredients in the pan.
  5. Cover and allow to cook until the cabbage is tender but firm. Gently stir all the ingredients in the pan at intervals to prevent the cabbage from burning.
  6. Taste the cabbage and add salt to taste if necessary.
  7. When cooked, transfer to a warm serving plate.
  8. Normally eaten with rice and a chatini pomme d'amour or omelette.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.