Braised Red Cabbage (Chou-rouge Braisé)

Braised Red Cabbage (Chou-rouge Braisé)

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Servings: 10
Calories: 470


  • 3 1/3 lb red cabbage
  • 2 oz butter
  • 3 1/2 oz sliced onion
  • 1 muslin bag containing peppercorns juniper berries coriander seeds, cinnamon stick and cloves
  • 6 3/4 floz vinegar
  • 1 bouquet garni
  • 14 oz bacon fat
  • 9 oz cooking apples
  • 1 tsp sugar
  • 4 tsp salt


  • Remove any discoloured leaves, cut the red cabbage into quarters and cut off the centre stalk. Wash and shred.
  • Place the butter in a braising pan, add the sliced onions and cook gently without colouring.
  • Season the finely shredded red cabbage and place in the pan. Add the vinegar, bouquet garni and the bag of herbs.
  • 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.
  • Remove and discard the bacon fat, bouquet garni and the bag of herbs and serve dome-shape in a vegetable dish.
Calories: 470 kcal
Carbohydrates: 17 g
Protein: 3 g
Fat: 44g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 50 mg
Sodium: 1076 mg
Potassium: 432 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 1956 IU
Vitamin C: 89 mg
Calcium: 103 mg
Iron: 2 mg
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