Braised Cabbage (Chou a l'Ardennaise)

Total Time
55mins
Prep 15 mins
Cook 40 mins

Wonderfull cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.

Ingredients Nutrition

Directions

  1. Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.
  2. Drain, pressing out all water, shred.
  3. Peel, core and dice the apples.
  4. Heat the oil in a large dutch oven, stir in the apples and cabbage.
  5. Season and stir in wine and berries.
  6. Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.) Turn occasionally to prevent sticking, adding more liquid if necessary.
  7. When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.
  8. For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.
  9. (Red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.) Check seasoning and serve hot.

Reviews

(1)
Most Helpful

mmmhhhmmm now that's a nice aroma to come home too! I tried using red cabbage and raspberries(fresh outta juniper) and diabetic jelly. Tasted great

Krissy-P July 25, 2002

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