4055 Chou Rouge à la Flamande

Method

Cut the cabbage into quarters, discard the outside leaves and stumps and slice the rest into a fine Julienne. Season with salt and grated nutmeg, sprinkle with vinegar and place in a well-buttered earthenware Cocotte.

Cover with the lid and cook gently in a moderate oven. When three-quarters cooked, add 4 peeled and sliced pippin apples and 1 tbs of brown or caster sugar. Take care that the cooking is gentle from start to finish and that no other liquid except the vinegar is added.

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