Braised red cabbage with red wine and chestnuts (Chou rouge à la Limousine) from Mastering the Art of French Cooking, Volume One (page 496) by Julia Child and Louisette Bertholle and Simone Beck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork fat or butter for goose fat, and beef bouillon for brown stock.

  • ashallen on February 28, 2021

    Great cabbage! Made a half-batch. I was concerned it would taste "overcooked" after so much time in the oven, but it was both delicious and perfectly tender. I omitted the chestnuts. I had only about half the red wine called for and made up the missing volume with dry vermouth. Since I was cooking the cabbage with pork chops, I substituted a teaspoon of rendered bacon fat and the drippings from searing the pork for the bacon. I'd expect the cabbage would be even richer/meatier with bacon, but still found it to be very flavorful.

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