Chouée des Chouans

This recipe can only be described as a historical cabbage stew & is in honour of my Chouan ancestors from the west coast of France. It is an area that has, for centuries, been inhabited by farmers & laborers of the land. The Chouans were very active in the period post-revolution, when many counties in France remained loyal to their deceased King & fought the republican army. This 18th century recipe makes me think of those rebels, often living on the run in makeshift camps deep in nearby forests. I can imagine the hearty warmth of this dish was most welcome on cold winter evenings.

4-6 Servings

Ingredients:

1 white cabbage

6 shallots, finely chopped

1 tbsp butter + 200gr cold butter

100ml white wine

100ml wine vinegar or cider vinegar

S&P

A pinch of nutmeg

Instructions:

Roughly chop the cabbage & place in a pot with two pinches of salt. Cover with water & bring to a boil.

Simmer for one hour on medium-low heat with a lid on.

Drain & coarsely mash the cabbage... using a fork if you want to experience life in the late 18th century!

In a pot, melt butter & add shallots, stirring regularly for 5 minutes as they soften on medium low heat.

Add in the wine & vinegar & bring back to a simmer before adding the 200gr of cold butter, whisking vigorously for 5 minutes.

Add the mashed cabbage & a pinch of nutmeg. Season with S&P.

Cook on low heat a further 5 minutes.

Serve with grilled sausages or any meat for that matter.