Ingredients for Braised Cabbage Chou A L Ardennaise
- 1 medium head of cabbage (any variety), quartered and cored
- Salt And Pepper
- Tart Apple
- Olive Oil
- 1 cup red wine (for red cabbage) or white wine (for green/white cabbage)
- Juniper Berries
- 2 tablespoons currant jelly (for red cabbage only)
- 1 tablespoon red wine vinegar (for red cabbage only)
- Sugar
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How to Make Braised Cabbage Chou A L Ardennaise
- Bring a large pot of salted water to a boil. Add the quartered cabbage and cook for 3 minutes.
- Remove the cabbage and drain well, pressing out excess water. Shred the cabbage.
- Peel, core, and dice the apples.
- Heat the olive oil in a large Dutch oven over medium heat. Add the diced apples and cook for 3-5 minutes until softened slightly.
- Add the shredded cabbage to the Dutch oven. Season generously with salt and pepper.
- Pour in the wine and add the currants/cranberries (if using). Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Add a splash of water if the mixture becomes too dry.
- For red cabbage only: In a small bowl, mash the currant jelly into the red wine vinegar. Stir this mixture into the cabbage during the last few minutes of cooking.
- After 20-25 minutes, check the cabbage for doneness. If the liquid seems watery, remove the lid and cook for a few more minutes to reduce the liquid.
- Taste and adjust seasoning as needed. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
81g
Fat
4g
Carbs
10g
