Red Cabbage à la Limousine (with Chestnuts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- red cabbage
- bouillon
- fat from a pork roast
- chestnuts
Instructions
- Cut the cabbage into a julienne and season it.
- Cook it with a little bouillon, the fat from a pork roast, and the chestnuts, peeled raw and broken into pieces, allowing 20 chestnuts for a medium cabbage.