Braised Cabbage (Chou a l'Ardennaise)

Prep Time
Cook Time
Ready In

"Wonderfull cabbage!! Evolved from French Country Kitchen - Ann Hughes-Gilbey. Note: Suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties."

Original recipe yields 5 servings
  • For red cabbage only:


  • Serving Size: 1 (484 g)
  • Calories 211.9
  • Total Fat - 7.2 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 70.6 mg
  • Total Carbohydrate - 32.7 g
  • Dietary Fiber - 8.6 g
  • Sugars - 22 g
  • Protein - 4.2 g
  • Calcium - 138.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 141.4 mg
  • Thiamin - 0.2 mg

Step 1

Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.

Step 2

Drain, pressing out all water, shred.

Step 3

Peel, core and dice the apples.

Step 4

Heat the oil in a large dutch oven, stir in the apples and cabbage.

Step 5

Season and stir in wine and berries.

Step 6

Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes.) Turn occasionally to prevent sticking, adding more liquid if necessary.

Step 7

When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.

Step 8

For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.

Step 9

(Red cabbage takes longer to cook than other types- a total or 45 to 50 minutes, 65 to 70 in the oven.) Check seasoning and serve hot.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This is a gem of a recipe. I cut the recipe back to 2 servings. I did not have any juniper berries so i used gin instead of wine. Lovely flavour. A do again recipe. Made for Derf's Cookathon

(24 Sep 2013)