Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash and trim the cabbage thoroughly 2. Remove the central nervure from the leaves 3. Slice the cabbage in julienne 4. Chop the onions finely

5. Melt the butter in a sauté pan 6. Sweat the onions in the butter 7. Add the cabbage and cover for a few minutes – you may add a little water to avoid burning -

8. Remove the lid and add white wine and garlic 9. Cook for 20mn depending on the cabbage 10. Salt and freshly grounded white pepper 11. Add cream and cook for another 10 Mn

96|Page