La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Monday, March 12, 2007

Braised Cabbage with Mustard


For Freddie from the Great Big Vegetable Challenge
Ingredients
1 white, green or savoy cabbage
25 gr butter
1 tbsp grainy mustard
1 organic vegetable stock cube
1/2 glass water
nutmeg & pepper
1/2 glass milk


Preperation

Quarter and slice the cabbage in 1 cm strips. Wash and drain.
Melt the butter and add the cabbage.
Stirr in the mustard and crumble the stock cube.
Pour in the water and cook the cabbage (covered with lid) till al-dente.
Pour in the milk and season with pepper and nutmeg.

Ready, Freddie !


It goes well with sausages or meat balls.
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2 comments:

  1. Anonymous6:43 am

    Thank you So much.
    Will blog the results
    GBVC

    ReplyDelete
  2. Patricia (La Chatte Gitane)7:50 am

    You're welcome. If the Red cabbage stands for C, try that one out cause it's really scrumptious.

    ReplyDelete

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