Coles Le Grand Rouge Recipes

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BRAISED RED CABBAGE (CHOUX ROUGES BRAISéS)



Braised Red Cabbage (Choux Rouges Braisés) image

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.

Provided by Bayhill

Categories     Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium red cabbage, halved and cored
2 tablespoons butter
1 onion, sliced
1 tablespoon granulated sugar
1 tablespoon vinegar
1/2 cup red wine
salt, to taste
black pepper, to taste

Steps:

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

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