Braised Red Cabbage (Choux Rouges Braisés)

Total Time
1hr 30mins
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.

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.
Most Helpful

5 5

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!

5 5

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.

5 5

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!