Prep 15 mins
Cook 1 hr 15 mins
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.
- 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.
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 Crockpot Braised Red Cabbage with the changes. Thanks for the inspiration, Bayhill!
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.
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!