Cabbage and Bacon Bake (Fouson de Chou)
May 31, 2013
Categories: Dinner, Lunch, Side Dishes, Pork, Bacon, Dairy, Vegetables, Cabbage, French, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Brunch, Entertaining, Fall/Autumn, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Skillet, Make it from scratch, Spring more
"Great flavour !! evolved to our taste from French Country Kitchen - Ann Hughes-Gilbey"
- Serving Size: 1 (328.7 g)
- Calories 322.4
- Total Fat - 17.9 g
- Saturated Fat - 3.8 g
- Cholesterol - 86.9 mg
- Sodium - 626.7 mg
- Total Carbohydrate - 32.6 g
- Dietary Fiber - 6.3 g
- Sugars - 12.5 g
- Protein - 11.4 g
- Calcium - 165.3 mg
- Iron - 2.8 mg
- Vitamin C - 61.6 mg
- Thiamin - 1.3 mg
Preheat oven to 325f degrees.
Sweat the onions in the oil in a large pan for a few minutes, then add the bacon, cook until more fat runs.
Mix in the cabbage and garlic, season with pepper and perhaps a little salt, (to taste),depending on the saltiness of the bacon.
Cook for a few minutes until it starts to colour.
Transfer to a shallow baking dish.
Beat the eggs with the milk and pour over.
Sprinkle with crumbs and cook in a 325 degree oven for 1 hour.
Note: to make a complete light meal, increase the amount of bacon, mix the bread crumbs with enough grated cheese to make a generous layer on top, and cook as above.
Tips & Variations
No special items needed.