Chou Pointu Braisé à l'Alsacienne

1.Prepare the chou pointu by removing any damaged outer leaves and cutting it into quarters, removing the core. Rinse under cold water and set aside.

2.In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the lardons and sauté until they are crispy and golden brown, about 5-7 minutes.

3.Add the chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

4.Add the halved new potatoes to the pot, stirring to coat them in the rendered fat. Cook for about 5 minutes, allowing them to slightly brown.

5.Place the quartered chou pointu into the pot, arranging it over the potatoes. Sprinkle the grains of genièvre over the top, and season with salt and freshly ground black pepper.

6.Pour the chicken or vegetable stock into the pot, ensuring the liquid comes about halfway up the cabbage and potatoes. Bring to a gentle simmer.

7.Cover the pot with a lid and reduce the heat to low. Braise for about 30-35 minutes, or until the cabbage is tender and the potatoes are cooked through. Stir occasionally to prevent sticking.

8.Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with freshly chopped parsley.