{"id":6,"date":"2006-02-04T19:44:13","date_gmt":"2006-02-04T19:44:13","guid":{"rendered":""},"modified":"2017-03-08T22:26:46","modified_gmt":"2017-03-08T21:26:46","slug":"chou-rouge-aux-lardons","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=6","title":{"rendered":"Chou rouge aux lardons"},"content":{"rendered":"<p>Le chou rouge est surtout consomm\u00e9 cru. Voici donc un plat de chou rouge, cuit, plut\u00f4t rustique dans son aspect mais r\u00e9confortant les froides soir\u00e9es d&rsquo;hiver.<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p> 20 min<\/p>\n<h3>Cuisson<\/h3>\n<p> 2h00<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 4 personnes<\/p>\n<ul>\n<li>un chou rouge entier<\/li>\n<li>400 g de lardons fum\u00e9s<\/li>\n<li>3 pommes<\/li>\n<li>2 oignons<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Enlever la premi\u00e8re couche de feuilles du chou et le laver entier. Le couper en 4 dans le sens de la hauteur et d\u00e9barrasser le chou de son trognon. Couper en fines lamelles.<\/li>\n<li>Eplucher les oignons et les \u00e9mincer.<\/li>\n<li>Eplucher et \u00e9vider les pommes.<\/li>\n<li>Faire revenir le lard dans un grand fait-tout puis verser le chou, les oignons et les pommes coup\u00e9es en d\u00e9s.<\/li>\n<li>Remuer le chou de temps en temps \u00e0 feu vif pendant 5 minutes puis faire cuire le tout \u00e0 l&rsquo;\u00e9touff\u00e9e tout doucement 1h15 environ.<\/li>\n<li>V\u00e9rifier r\u00e9guli\u00e8rement que la pr\u00e9paration n&rsquo;attache pas. Le chou doit r\u00e9duire d&rsquo;au moins de la moiti\u00e9 de son volume initial. Si le chou rejette trop d&rsquo;eau pendant la cuisson, enlever le couvercle.<\/li>\n<li>Servir avec un filet de vinaigre.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Le chou rouge est surtout consomm\u00e9 cru. Voici donc un plat de chou rouge, cuit, plut\u00f4t rustique dans son aspect mais r\u00e9confortant les froides soir\u00e9es d&rsquo;hiver. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":605,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,1],"tags":[223,94,90,41],"class_list":["post-6","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-legumes","category-plats","tag-chou-rouge","tag-lardon-fume","tag-oignon","tag-pomme"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/6","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/6\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/605"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}