Red Cabbage à la Flamande (Flemish Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red cabbage
- salt
- pepper
- nutmeg
- vinegar
- butter
- reinette apples
- brown sugar or powdered sugar
Instructions
- Divide the cabbage into quarters, remove the ribs and the stalk, and cut the quarters into a fine julienne.
- Season the julienne with salt, pepper and nutmeg, and sprinkle it with vinegar.
- Put it into a very generously buttered earthenware cocotte, cover, and cook over a low fire.
- At three-quarters of the cooking, add the quartered reinette apples and a spoonful of brown or powdered sugar.
- Continue cooking very slowly to the end, adding no moistening other than the vinegar.