Chou rouge braisé
- 1 head of red cabbage
- 4 tablespoons butter
- 1 large onion, peeled
- 2 cloves
- 1/2 cup red wine
- 1 cup chicken bouillon
- 2 tablespoons sugar
- bay leaf
- salt and pepper
- 2 apples, diced
Cut the cabbage in four and then cut out the stem. Chop the cabbage finely or use a food processor to shred it.
In a large solid pot (the original French recipe says this is best done in a cast iron pot), melt the butter. Add the cabbage and cook, stirring, for 5 minutes.
Poke the onion with the two cloves and add it to the pot along with the red wine and bouillon. Stir in the sugar and bay leaf and season with salt and pepper. Cook covered for 1 h 15 min on low heat, stirring occasionally. Add a little more wine if needed.
Add the apple to the cabbage and cook 15 minutes more. Season to taste. Aim for a good equilibrium between the sweet, salty and acidic flavors of this dish.
Makes 8 servings or more depending on the size of the cabbage.
