4056 Chou Rouge à la Limousine

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.