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Cabbage and Bacon Bake (Fouson de Chou)

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“Great taste!! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 medium onions, finely chopped
  • 1 tablespoon oil (olive)
  • 23 cup diced slab bacon
  • 12 head white cabbage, about 1 lb.,finely shredded
  • 2 cloves garlic, smashed
  • salt and pepper
  • 2 eggs
  • 34 cup milk
  • 1 cup soft breadcrumbs

Directions

  1. Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
  2. Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
  3. Cook for a few minutes until it starts to colour.
  4. Transfer to a shallow baking dish.
  5. Beat the eggs with the milk and pour over.
  6. Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
  7. Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.

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