Le chou au beurre, or “buttered” cabbage (Mauritius)

Mauritius is a small island nation located in the southeast coast of Africa, a bit further away than Madagascar. There are a little over a million inhabitants, who are mostly a mix of Indian and African descents who speak Mauritian Creole, English and French. Hindus and catholics both make up about 35% of people respectively, with some Muslims and non-Catholic Christians. If there is one thing Mauritius is known for, it’s the flightless bird dodo, which of course is extinct now.

The cuisine of Mauritius has been influenced by those of India, Africa, France and even China. Rice, beans, rougailles and curries are commonly eaten. Popular spices include ginger, garlic, chili, cardamom, saffron, cloves and cinnamon. Tomatoes, onions, tamarind and coconut milk are also used a lot, and seafood of course.

Yep, another cabbage recipe, which is included in an ingredient-wise identical form on quite a few websites (I just veganized it; the non-vegan ingredients were chicken stock and honey). It dosn’t seem to contain any of the ingredients most popular in Mauritius, but I’ll just have to take their word that it’s authentic. It was otherwise a tasty dish, even if nothing special, but a bit too tart for my tastes. Not sure why it includes so much vinegar besides the wine…

Le chou au beurre

Le chou au beurre

1 small white cabbage (about 1 lbs/500 g)
4 tbsp good margarine (or coconut oil)
1 large onion, finely chopped
1/4 cup/0.6 dl cider vinegar
2 tsp agave syrup (or some other light-colored syrup)
1/2 cups/1.2 dl red wine
1/2 cups/1.2 dl vegetable stock
salt, to taste

Remove the core and any withered outer leaves of the cabbage. Chop it finely. Melt the margarine in a large pan. Add all the other ingredients and bring to boil. Lower the heat and cook until cabbage is tender but firm, stirring occasionally. Serve hot. Makes 3-4 side dish portions.


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