Braised Red Cabbage (Choux Rouges Braisés)

"Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook."
 
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photo by lauralie41 photo by lauralie41
photo by lauralie41
Ready In:
1hr 30mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Preheat oven to 350F degrees (175C degrees).
  • Shred cabbage.
  • Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
  • Add sugar. Cook, stirring constantly, until sugar caramelizes.
  • Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
  • Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
  • Remove lid toward end of cooking time if cabbage is very moist.
  • Taste for seasoning, adding a little more sugar or vinegar if necessary.
  • Serve hot.

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Reviews

  1. For the ZWT 8 Crockpot forum challenge for France, I adapted this recipe for the crockpot, adding a chopped apple, 1 1/2 cups chicken stock, a bay leaf and replacing the vinegar for fresh lemon juice. I cooked it about 4 hours. It turned out very well. I posted recipe #484550 with the changes. Thanks for the inspiration, Bayhill!
     
  2. Made exactly as written for your 2013 Football Pool win & it was a purely selfish choice. My DH is not at all fond of this type dish, but I adore the genre so I halved the recipe & greedily enjoyed it for several dys w/ea dinner meal. It will be our little secret that I borrowed some of his red wine for the effort & will do it again. I read w/interest another review that mentioned adding bacon & wonder if DH might favor that addition. Thx for sharing this recipe w/us.
     
  3. Fantastic! My husband does not like cabbage. Knowing this, I cooked up 3/4 pound of bacon along with the onion, then drained most of the grease and skipped the butter. I simmered it on the stove-top instead of inside the oven. But otherwise I did everything as instructed. We both loved this dish! Given his distaste, that says a lot!! Thank you so much for posting!
     
  4. This dish is delicious! Perfect mix of flavors. Made it just like you said. Made for two wins ago for the football pool. Congrats!
     
  5. Great sweet and sour red cabbage! I used Merlot and did add an extra two to three tablespoons of sugar and vinegar for our taste. Much better than the jar of red cabbage from the grocery store! Along with being very tasty it is easy to make. Thank you Bayhill! Made and reviewed for the Football Pool - Week 1.
     
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<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
 
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