Braised red cabbage

These days, the classic French technique of braising is not frequently used. Preparation in the oven gives the ingredients a lovely and concentrated taste in which all the aromas are concentrated.

Braised red cabbage

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red cabbage



ground cinnamon



red wine



currant jelly



veal glacé



salt and black pepper



sweet apples, peeled and cut into pieces



butter or lard

Preparation method

  • Remove the outer leaves of the red cabbage. Cut the cabbage into quarters and remove the heart.
  • Rinse the cabbage quarters and slice them as thinly as possible.
  • Mix the sliced cabbage with the ground cinnamon, red wine, currant jelly and veal glacé and season to taste with salt and pepper.
  • Transfer the cabbage to a cocotte or metal oven dish, add butter or lard and cover with buttered baking paper.
  • Put in an oven at 160°C and add the apple pieces after 30 minutes.
  • Bake for another 30 minutes, checking now and again to see if it is done. Is the cabbage drying out and is it not done yet? Add a little currant juice or stock.
  • Further season the cabbage to taste with icing sugar, red wine vinegar and salt and pepper.

Serving suggestions

  • As part of a main course with a stewed beef, hash or game component.
  • As part of a composition with apple, mushroom, onion or potato components.

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