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ポトフ｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

cabbage : 1/2 (500g)
玉ねぎ : 1個
ベーコン : 100g
(A) Water : 700mL
(A) white wine : 100mL
(A) salt : 小さじ1/2
(A) Consomme : 小さじ2
ニンニク : 1片

Time required

50minutes

Procedure

1) make soup 00:22
Put (A) in a large bowl.
Grate garlic, add and mix.
2) cut material 01:18
Peel the onion, wash it under running water and cut it into quarters.
Cut the cabbage in half and remove the core.
After that, wash it under running water, cut it in half lengthwise, then cut it in half again horizontally.
Cut the bacon into bite-size pieces.
3) simmer 03:06
Pour olive oil (not listed) in a pan and heat over low heat.
Add bacon and brown both sides.
Turn off the heat, move the bacon to the corner, add the cabbage and onions in the empty space, and add the soup from step 2.
Bring to a boil over medium heat.
When the whole is cooked, reduce the heat to low, cover and simmer for 30 minutes.
Turn off heat and let stand for 10 minutes.
4) 仕上げる 05:28
蓋を開け、再度火にかけて温める。
皿に盛って完成。

Point

・You can add salt, mustard, parmesan cheese, or black pepper to taste.
・Sake can be substituted for white wine.
・Sausage can be substituted for bacon. You can add both.
・If you put the cabbage in a pot with the core part facing down and boil it, the hard part will be easier to cook.
・Finally, turn off the heat and let the soup rest for 10 minutes.