We’ve been back in France since the 18th of September and plan to stay until December 18th. This is my first blog since returning because we have been busy straightening the house but mostly bingeing on food and drink at home and restaurants; veal kidneys, rabbit, magret de canard, Cremant, Chablis Vielle Vignes, Morgan, Fleurie, etc. It’s good to be back.
I love this flat head cabbage because it’s flat and different, although the taste is the same. I think it originated in Taiwan. I added some lardons and onion to the cabbage and topped it with some artisanal morteau sausage. Nice, simple, but delicious Alsace inspired dish.
My Char Broil gas grill that we bought in the American PX in Germany is my very favorite; heats fast, grills evenly and delivers the best off flame cooking of my experience. The Char broils in the U.S. (maybe it’s the fuel?) don’t work as well and we bought two and had to return them both. We’re now working with a very expensive gas Weber that still is not as good as my Char Broil here! The weather is cooling so I’m taking every opportunity to use it before it gets too cold
These Toulouse sausages grilled perfectly.
Sauteed Flat Head Cabbage
1/3 cup lardons
2 tbsp olive oil
1 small onion, halved and thinly sliced
1 flat head cabbage, shredded
Salt and pepper
12-15 slices of cooked morteau sausage
Shot glass of white wine
Brown the lardons in a large skillet, remove and drain on paper towels. Add the olive oil and onion, sauteing until the onion is just soft. Add the shredded cabbage and continue saute until the cabbage is crisp tender. Season with salt and pepper, stir in the lardons, top with the morteau slices, pour over a shot glass of white wine, cover and simmer for 5-10 minutes.
Cooking in Sens 
So good to have you back with us in France. Looking forward to lots of blogs.
Glad to be back Nadia.
It’s good to see you back in Sens. Those look like fantastic sausages!
I thought that butane burned hotter than propane, but having checked, they are supposed to burn at the same temperature.
Hi Mad. I don’t know Mad, the Weber works okay but not as I expected. Maybe it’s the fuel available in our town. I am so happy to be back in France, where variety is king. I was so bored with the monotony of the food I had to work with, I just stopped blogging and waited for France. I probably sound whiny but there it is.
I look forward to seeing some of your newfound French inspiration!
Great that you have returned to France Rosemary. Lovely looking and very simple dish. Your photos are excellent.
Thank you Conor.
Yay! Back to France and good ingredients easily sourced. I’m jealous as I’m back in the UK after 2 weeks in Alsace.
I know you had a great time! I always thing about maultaschen soup in that area.
I brought some maultaschen back – I just need to decide what to do with them.
Yum — I don’t know why, but cabbage is pure comfort food for me, especially this time of year. Nice to see you blogging from France again!
I always forget how much I like cabbage. I’m am very glad to be back.