À la Flamande is a French cooking term that is used by various sources to mean different things.
Some use it to indicate braised, stewed or hot-pot dishes that contain root vegetables such as carrots, potatoes and turnips, as well as cabbage.
Other times, it is used to indicate a side garnish of carrots, potatoes and turnips, cabbage and finely chopped pork belly.
And still other times, it’s used to mean rich sauces made with eggs and cream.
“À la Flamande” in French means “Flemish-style”.