Braised Cabbage (Chou a l'Ardennaise)
Recipe: #9741
May 31, 2013
Categories: Side Dishes, Cabbage, French, Pacific Northwest, Pacific Rim, Sunday Dinner, Oven Bake, Gluten-Free, High Fiber, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Wine, Vegetarian Dinner, more
"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."
Ingredients
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- For red cabbage only:
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Nutritional
- 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 by Step Method
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
No special items needed.