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Le Chou au Beurre (Buttered Cabbage)

Le Chou au Beurre (Buttered Cabbage) is a traditional Mauritian recipe for a classic dish of cabbage cooked in a mix of butter, vinegar, honey, red wine and chicken stock. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Buttered Cabbage (Le Chou au Beurre).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+cooling)

Serves:

4–6

Rating: 4.5 star rating

Tags : Pork RecipesMauritius Recipes


Ingredients:

1 white cabbage (about 500g)
60g butter
1 large onion, finely chopped
60ml cider vinegar
10ml honey
120ml red wine
120ml chicken stock
salt, to taste
100g bacon pieces (optional)

Method:

Remove the outer leaves of the cabbage then cut into quarters and remove the core. Shred the cabbage. Meanwhile heat a large saucepan, add the butter and when molten add the bacon pieces (if using). Fry for a few minutes, until golden brown, then add the onion and fry for a few minutes before adding all the other ingredients (except the cabbage). Bring the mixture to a boil then add the cabbage.

Mix thoroughly, reduce to a simmer, cover and cook until the cabbage is tender (but still firm). Stir all the ingredients, adjust the seasoning then transfer to a warmed serving plate and serve as an accompaniment to rice and a main dish such as a meat or fish stew or an omelette.