Braised Red Cabbage

Braised Red Cabbage / Chou Rouge

Red cabbage is extremely popular in all regions of France and each area has is own traditional recipe….here is just one version. 
Serves 4 to 6
Preparation time 2 hours 30 minutes


  • 1 red cabbage outer leaves and core removed and finely sliced
  • 2 onions finely sliced
  • 125g diced bacon
  • 1 apple peeled and diced
  • 1 tablespoon duck fat or olive oil
  • 300ml of red wine
  • 300ml of chicken stock 
  • 1 bay leaf 
  • Salt and pepper 


Pre-heat oven to 190c
Bring a large pot of salted water to the boil and cook the cabbage for 10 minutes. Drain and leave in colander so all water drains. 
In a casserole that can be used on the cook top and in the oven cook heat the lard / duck fat and then cook the onions and bacon until the onion softens.  Add the cabbage, stock, wine, apple, bay leaf and season with salt and pepper, bring to a simmer and then cover and place in the oven for 2 hours. This is wonderful with all meat dishes.