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.