Chou rouge

• 1 red cabbage, coarse leaves and core removed, finely chopped
• 2 onions, chopped
• 4 oz (12

Blanch the cabbage in boiling water for 10 minutes and drain.

In a casserole sweat the onions, bacon and lard. Add the cabbage, wine, stock, a little salt, lots of pepper, the bayleaf and the apple.

Cover and seal, and bake in the oven at gas mark 5, 375°F (190°C), for about 2 hours.