Chou Rouge aux Pommes
Casserole of Red Cabbage & Apples
FOR 6 PEOPLE
- 1 red cabbage, weighing about 1 kg (2 lb)
- 1 tablespoon sunflower or groundnut oil
- 2-3 tablespoons red wine vinegar
- 2-3 medium-size eating apples
- salt and pepper
Cut the tough outside leaves off the cabbage. Cut it in four and cut out the hard white stalk. Now slice the cabbage finely.
Heat the oil in a large heavy-based pan and toss the cabbage in it for about 5 minutes. Stir in the vinegar. Peel, core and slice the apples. Add to the cabbage, mixing them together. Add salt and pepper, and water almost to the top of the cabbage. Bring to simmering point, cover and cook, either on top or in a medium-slow oven for two hours.
A variation can be made using fresh or vacuum packed chestnuts instead of apples: 20 – 25 (peeled, if fresh) should be added to the cabbage.
Both versions are nice with roast pork or pork chops.
Decanter recommends not changing your wine choice, but for going for something with a fuller body to match this strongly flavoured vegetable side. For example; Rosi recommends Pork, which would be a great match for white wine and lighter reds. Some of these might get overpowered by the red cabbage so look towards Barbera, a red wine from Northern Italy and new world Pinot Noirs – both of which have more palate weight. – Harry Fawkes, Decanter.com