Choux Rouge façon grand-mère – Braised red cabbage

Choux Rouge façon grand-mère – Braised red cabbage
 
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Ingredients

Ingredients
Method
 
  • 1 medium red cabbage
  • 3 cooking apples
  • 1 onion
  • 6 cloves
  • 3 table spoons of red wine vinegar
  • 1 table spoon of butter
  • 3 table spoons of brown Demerara sugar
  • 4 table spoons of water
  • Sea salt and black pepper
Remove the outer leaves and shred the red cabbage finely with a sharp knife.
In a heavy based cooking pot on medium heat melt the butter and add the onion, cloves and finely peeled and sliced apples.
Stir and leave to simmer on low heat for a few minutes.
Add the shredded cabbage and stir. Add a little water, about 4 table spoons so that you have about 5 mm liquid in the bottom of your pan.
Your cabbage may turn blue!
Now add the vinegar and you will see the cabbage will turn red again.
Once the pot is cooking well, cover, lower the heat as much as possible and leave to cook for 1 hour or so.
Finally add the sugar, salt and pepper to taste.
Your red cabbage should taste sweet and sour at the same time.
Enjoy with roast duck breast, partridge, rock hen, pork fillet, pork sausages or venison.

Choux Rouge façon grand-mère – Braised red cabbage

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This recipe was uploaded by cat-impi

 
 
A great traditional Flemish vegetable dish to serve with game, pork or duck dishes. I learnt to make it on my grandmother\'s wood stove in winter but, it can also be cooked on gas! Preparation time 75 minutes. It is great to make here in the Tropics too, as red cabbage preserves well and can be used to provision a boat. Can be frozen for up to 1 month.

Method


Remove the outer leaves and shred the red cabbage finely with a sharp knife.
In a heavy based cooking pot on medium heat melt the butter and add the onion, cloves and finely peeled and sliced apples.
Stir and leave to simmer on low heat for a few minutes.
Add the shredded cabbage and stir. Add a little water, about 4 table spoons so that you have about 5 mm liquid in the bottom of your pan.
Your cabbage may turn blue!
Now add the vinegar and you will see the cabbage will turn red again.
Once the pot is cooking well, cover, lower the heat as much as possible and leave to cook for 1 hour or so.
Finally add the sugar, salt and pepper to taste.
Your red cabbage should taste sweet and sour at the same time.
Enjoy with roast duck breast, partridge, rock hen, pork fillet, pork sausages or venison.
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