Chou Rouge Braisé = Braised Red Cabbage

A great winter warmer, red cabbage, slowly cooked with onions and bacon is a confort dish.

The flavours of bacon, onion and cabbage combine to make this an accompaniment to meats or fish.  It is also ideal if you are vegetarian, in which case, you omit the bacon.

Using a cast-iron cocotte with its lid means that the cabbage is cooked in its own steam and preserves the flavours.

 

Serves 4 :

1 small red cabbage, rinsed and sliced

1 medium red onion, peeled and sliced

8 slices smoked back bacon, cut into strips

1 tablespoon sunflower oil

pepper

salt

 

  1. In a cast-oron cocotte, warm up the oil and cook the onion with the bacon for 5 minutes.
  2. Add the red cabbage and sprinkle some pepper. Cover the cocotte and simmer until the cabbage is tender, stirring frequently.
  3. Add a little salt if you wish but remember that the bacon is already quite salty.

 

Bon Appétit!

Tip: If you have a left over of dry white wine, add a small glass to the cabbage. It will add to the flavour and will keep it moist.

 

 

 

 

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