- Wash the cabbage and dry it carefully. Remove the damaged outer leaves and cut the cabbage into quarters. - Boil water in a large saucepan. Immerse the cabbage quarters in boiling water for 3 minutes, then remove them and immediately immerse them in ice water to stop cooking. Let them cool completely. - Drain the cabbage quarters and dry them carefully with absorbent paper. Pack each district individually in an airtight plastic bag, removing as much air as possible. - Label and date the cabbage packets and place them in the freezer.
How is the white sausage ?
The white sausage is made from white meat (pork, veal or poultry), fat (original animal fat, cream or butter) and a binding mixture (egg, milk or panade). Everything can be scented with herbs, vegetables, truffles, mushrooms or foie gras.
How to make white sausage ?
To make white sausage, the ingredients (white meat, fat, binding and spices) are reduced in fine hatch before being packed in pork hoses. The sausages are cooked in boiling water before being cooled with cold water so that they are very white.
How to use white vinegar ?
White vinegar is used to prepare homemade cans: pickles, radish pickles or small white onions, etc. It is also used to prepare a vinaigrette sauce or to replace the white wine to deglaze cooking juices.
Login