Chou-Rouge Flamande

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

Cut the red cabbage in quarters, remove all the hard parts, wash them well in several waters and cut them like a fine julienne. Put in an earthenware saucepan a good piece of butter and begin to melt it, add salt, pepper and a tablespoonful of wine vinegar, then your cabbage, stir well, put the lid on and cook very slowly for about an hour and a half. At this stage of the cooking add a few eating apples cut in small pieces and a tablespoonful of castor sugar, and go on cooking slowly for another hour. Serve very hot in the saucepan.