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
Ingredients
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 
Method
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.



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