Anne Willan

Chou à l’Ardennaise

Cabbage with Apples and Juniper Berries

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Juniper berries add a northern bite to white cabbage braised with white wine. Red cabbage can receive similar treatment, but with red wine, plus a sweet and sour touch of vinegar and red currant jelly. Both types of cabbage are good with sausages, ham, roast pork and braised beef.

Ingredients

1 medium head cabbage, quartered and cored

Method

Set the oven at medium (175°C/350°F). Put the cabbage in a large pot of salted water, bring to a boil and blanch for 5 minutes. Drain thoroughly and shred.

Heat the oil in a casserole and stir in the cabbage and apples. Add the wine, salt, pepper and juniper berries. Bring to a boil, cover and braise in the heated oven for 35-45 minutes or until very tender. Check occasionally and, if t