Braised Cabbage Chou A L Ardennaise

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Wonderfull cabbage!! Evolved from french country kitchen - ann hughes-gilbey. Note: suitable for any cabbage. Use red wine for red cabbage (plus currant jelly and vinegar),white wine for green and white varieties.

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Steps

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Quarter and core the cabbage , cook for 3 minutes , in boiling salted water.

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Drain , pressing out all water , shred.

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Peel , core and dice the apples.

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Heat the oil in a large dutch oven , stir in the apples and cabbage.

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Season and stir in wine and berries.

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Bring to a boil , cover and simmer for 20 to 25 minutes , turn occasionally to prevent sticking , adding more liquid if necessary.

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When the cabbage seems almost ready , check the liquid , if it seems watery , remove lid to evaporate excess.

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For red cabbage , mash the jelly into the vinegar , stir into the cabbage and cook for an extra few minutes.

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Check seasoning and serve hot.

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Ingredients

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cabbage, salt and pepper, tart apple, olive oil, wine, juniper berries, currant jelly, vinegar, sugar