French Recipes: Braised Red Cabbage (Chou Rouge Braisé)
The combination of red wine vinegar and sugar gives this dish a sweet, yet tart flavour. In France it is often served with game, but it is also delicious with pork, duck or cold sliced meats.
- 30 ml/2 tbsp vegetable oil
- 2 medium onions, thinly sliced
- 2 eating apples, peeled, cored and thinly sliced
- 1 head red cabbage (about 900 g-1.2 kg/ 2-21/2 lb), trimmed, cored, halved and thinly sliced
- 60 ml/4 tbsp red wine vinegar
- 15-30 ml/1-2 tbsp sugar
- 1.5 ml/1/4 tsp ground cloves
- 5—10 ml/1—2 tsp mustard seeds
- 55 g/2 oz/1/3 cup raisins or currants
- About 125 ml/4 fl oz/1/2 cup red wine or water
- 15-30 ml/1-2 tbsp redcurrant jelly (optional)
- Salt and freshly ground black pepper
- In a large stainless steel saucepan or flameproof casserole, heat the oil over a medium heat. Add the onions and cook for 7-10 minutes until golden.
- Stir in the apples and cook, stirring, for 2-3 minutes until they are just softened.
- Add the cabbage, red wine vinegar, sugar, cloves, mustard seeds, raisins or currants, red wine or water and salt and pepper, stirring until well mixed. Bring to the boil over a medium-high heat, stirring occasionally.
- Cover and cook over a medium-low heat for 35—40 minutes until the cabbage is tender and the liquid is just absorbed, stirring occasionally. Add a little more red wine or water if the pan boils dry before the cabbage is tender. Just before serving, stir in the redcurrant jelly, if using, to sweeten and glaze the cabbage.