Braised Red Cabbage (Choux Rouges Braisés)

READY IN: 1hr 30mins
Recipe by Bayhill

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.

Top Review by PanNan

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!

Ingredients Nutrition

Directions

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

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