Cooking Instructions

Spring cabbage with apples (Chou aux pommes)

Remove the outer leaves from the cabbage. Wash and halve the cabbage. Remove the stalk and cut the cabbage into slivers. Steam the cabbage over a high heat for 10 minutes with the pepper and aniseed. Wash the apples. Peel them and cut them into 8 slices before adding them to the cabbage. Mix. Allow to steam for a further 5 minutes. Pour into a serving dish. Sprinkle with apple juice. Serve immediately.

Stuffed tomatoes with spinach (Tomates farcies aux epinards)

Blanch the spinach in water for 15 minutes. Scoop the flesh out of the tomatoes. Strain the spinach. Add the crème fraîche and pepper. Brown the finely chopped onions with the flesh of the tomatoes, the garlic, parsley, thyme and bay leaves in a frying pan. Place the onion and tomato mixture on a dish in the oven. Fill the hollowed out tomatoes with the mixture of spinach and crème fraîche. Place them on the dish. Cook in the oven for 45 minutes.