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    You are in: Home / Recipes / Braised Red Cabbage (Choux Rouges Braisés) Recipe
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    Braised Red Cabbage (Choux Rouges Braisés)

    Braised Red Cabbage (Choux Rouges Braisés). Photo by lauralie41

    1/1 Photo of Braised Red Cabbage (Choux Rouges Braisés)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Bayhill's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350F degrees (175C degrees).
    2. 2
      Shred cabbage.
    3. 3
      Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
    4. 4
      Add sugar. Cook, stirring constantly, until sugar caramelizes.
    5. 5
      Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
    6. 6
      Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
    7. 7
      Remove lid toward end of cooking time if cabbage is very moist.
    8. 8
      Taste for seasoning, adding a little more sugar or vinegar if necessary.
    9. 9
      Serve hot.

    Ratings & Reviews:

    • on July 30, 2012

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2014

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 08, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Braised Red Cabbage (Choux Rouges Braisés)

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 164.7
     
    Calories from Fat 55
    33%
    Total Fat 6.1 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 109.7 mg
    4%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 4.8 g
    19%
    Sugars 12.5 g
    50%
    Protein 3.3 g
    6%

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