Braised Red Cabbage (Chou-rouge Braisé or Chou-rouge recipe
ingredients
1.5 kg red cabbage
50 g butter
100 g sliced onion
1 muslin bag containing peppercorns, juniper berries coriander seeds, cinnamon stick and cloves
200 ml vinegar
1 bouquet garni
400 g bacon fat
250 g cooking apples
10 g sugar
20 g salt
50 g butter
100 g sliced onion
1 muslin bag containing peppercorns, juniper berries coriander seeds, cinnamon stick and cloves
200 ml vinegar
1 bouquet garni
400 g bacon fat
250 g cooking apples
10 g sugar
20 g salt
method
1. Remove any discoloured leaves, cut the red cabbage into quarters and cut off the centre stalk. Wash and shred.
2. Place the butter in a braising pan, add the sliced onions and cook gently without colouring.
3. Season the finely shredded red cabbage and place in the pan. Add the vinegar, bouquet garni and the bag of herbs.
4. Cover with bacon fat, buttered greaseproof paper and a lid and braise at 180°C for 1 1/4 hours, then add the diced apple and sugar and cook for a further 30 minutes.
5. Remove and discard the bacon fat, bouquet garni and the bag of herbs and serve dome-shape in a vegetable dish.
2. Place the butter in a braising pan, add the sliced onions and cook gently without colouring.
3. Season the finely shredded red cabbage and place in the pan. Add the vinegar, bouquet garni and the bag of herbs.
4. Cover with bacon fat, buttered greaseproof paper and a lid and braise at 180°C for 1 1/4 hours, then add the diced apple and sugar and cook for a further 30 minutes.
5. Remove and discard the bacon fat, bouquet garni and the bag of herbs and serve dome-shape in a vegetable dish.
serving amount
serves 10
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
