Chou caramelisé. Roses of cabbage.

My:

Originally posted on GOURMANDE in OSAKA:

A variaton of chou braisé, or how the shape changes everything.

The heart part of a cabbage, cut in thick slices. I slightly oiled the pan and sprinkle very little sugar on both sides of slices. Cooked them slowly, not too long. Flipped to caramelize the other side.

reduction de vinaigre balsamic ?

I cleaned the pan with balsamic, added a little salt. Poured on the cabbages on the plate.

Spare parts…

Served with kare udon. They could be a side in all types of meal.

Sweet, crunchy,mmmm….

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