4056 Chou Rouge à la Limousine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the red cabbage into a fine Julienne, season and cook in the oven in an earthenware casserole with a little Bouillon, pork dripping and 20 shelled and broken raw chestnuts for 1 medium-sized cabbage.