Recipe no. 276 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 135.
Ingredients
- curly cabbage
- water
- bacon
- carrots
- onions
- lard
- salt
- pepper
- nutmeg
- pan juices
- broth
- butter
- sausages
Preparation
- Preparing the cabbageDetach the leaves of a fine curly cabbage, remove the ribs, blanch in plenty of water and drain.
- Cooking the vegetablesPut into the bottom of a saucepan a few thin strips of bacon, rounds of carrot and onion with a spoonful of lard, brown until the vegetables begin to take on colour.
- Adding the cabbageAdd the cabbage, season with salt, pepper and nutmeg, moisten with pan juices or broth up to half their height, let cook covered and gently.
- Adding the sausagesBrown in a small pan the number of sausages needed with a little butter or lard, arrange them in the cabbage and pour their cooking fat over.
- Finishing the cookingLet the whole simmer together for about a quarter of an hour and serve.
Reboul's text
Detach the leaves of a fine curly cabbage; remove the ribs; blanch them in plenty of water and drain.
Put into the bottom of a saucepan or braising pan a few thin strips of bacon, rounds of carrot and onion and a spoonful of lard; brown until the vegetables begin to take on colour; then add the cabbage, season with salt, pepper and nutmeg; moisten with pan juices or broth up to half their height; let cook covered and very gently.
Meanwhile brown, in a small pan, with a little butter or lard, the number of sausages needed; arrange them then in the cabbage and pour over their cooking fat.
Let the whole simmer together for about a quarter of an hour and serve.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| fueio | leaves |
| coustat | ribs |
| blanqueja | blanch |
| agouta | drain |
| roundello | rounds |
| reveni | brown |
| bagna | moisten |
| couire | cook covered |
| mitouna | simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 276, page 135. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.