Classic Chou Rouge
Alsace-Style with Apples
Quick Stovetop Version
Braised Red Cabbage
Chou Rouge à la Française
The classic French winter side every region claims as their own
Red cabbage is extremely popular in all regions of France and each area has its own traditional recipe — here is just one beautiful version. Slow-braised with wine, bacon and a whisper of apple, it’s the perfect partner for roast pork, duck, game or sausages.
Vibrant colour, silky texture, incredible depth of flavour.
Serves
4–6
4–6
Prep
20 min
20 min
Cook
2½ hours
2½ hours
Perfect with
Duck, pork, game
Duck, pork, game
Ingredients – Classic French Chou Rouge
- 1 red cabbage (outer leaves and core removed), finely sliced
- 2 onions, finely sliced
- 125 g diced bacon or lardons
- 1 apple, peeled and diced
- 1 tablespoon duck fat (or olive oil)
- 300 ml red wine
- 300 ml chicken stock
- 1 bay leaf
- Salt & freshly ground black pepper
Method – Classic Slow-Braised
1. Preheat oven to 190 °C.
2. Bring a large pot of salted water to the boil. Add the sliced cabbage and blanch for 10 minutes. Drain thoroughly and leave in a colander so all water drains off.
3. In a large oven-proof casserole (that can go on the hob), heat the duck fat over medium heat. Add the onions and bacon and cook until the onion softens (about 8 minutes).
4. Add the blanched cabbage, diced apple, red wine, chicken stock, bay leaf and season well with salt and pepper.
5. Bring to a simmer on the stovetop, cover with a tight lid and transfer to the oven.
6. Braise for 2 hours, stirring once or twice. The cabbage should be tender and the liquid mostly absorbed into a glossy sauce.
7. Taste and adjust seasoning. Serve hot — wonderful with all meat dishes, especially duck, pork or game.
Pro tip: Make it the day before — the flavour just gets better. Reheat gently on the stove.
Alsace-Style Chou Rouge (with Apples & Vinegar)
- Add 2 extra diced apples
- Add 2 tablespoons cider vinegar with the wine
- Add a pinch of ground cloves
Follow the classic method — the extra apple and vinegar give the famous sweet-sour Alsace signature.
Quick Stovetop Chou Rouge (45 minutes)
- Skip the blanching step
- Use only 200 ml each wine + stock
- Cook covered on the hob for 45 minutes
Perfect when you’re short on time but still want that deep flavour.
The classic French winter vegetable — beautiful colour, incredible flavour, and goes with everything.
