Chou Rouge a L’Alsacienne

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a red cabbage, remove all the hard parts, and shred it very finely. Pour over boiling salted water and drain well. Melt in an earthenware saucepan pork fat or, better still, goose fat, and one onion finely sliced; then put in the red cabbage, a drop of vinegar, and two glasses of red wine. Cook slowly for about three hours.