Chou à l'Ardennaise

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== Description ==
Wonderful braised 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.
== Ingredients ==
* 1 head cabbage
* salt and pepper
* ¾ lb tart apples
* 2 tablespoons olive oil
* 1¼ cups wine
* 2 teaspoons juniper berries
==== For red cabbage only ====
* 1 tablespoon currant jelly
* 1-2 teaspoon vinegar
* sugar
== Directions ==
# Quarter and core the cabbage, cook for 3 minutes, (5 or 10 for red cabbage) in boiling salted water.
# Drain, pressing out all water, shred.
# Peel, core and dice the apples.
# Heat the oil in a large Dutch oven, stir in the apples and cabbage.
# Season and stir in wine and berries.
# Bring to a boil, cover and simmer for 20 to 25 minutes, (or cook in a preheated oven 350 degrees, for 35 to 40 minutes) turn occasionally to prevent sticking, adding more liquid if necessary.
# When the cabbage seems almost ready, check the liquid,if it seems watery, remove lid to evaporate excess.
# For red cabbage, mash the jelly into the vinegar, stir into the cabbage and cook for an extra few minutes.
# Check seasoning and serve hot.
== Notes ==
Red cabbage takes longer to cook than other types - a total or 45 to 50 minutes, 65 to 70 in the oven.
Category:French Salads
Category:French Snacks
Category:French Vegetarian
Category:Juniper berries Recipes
Category:Currant jelly Recipes
Category:Red cabbage Recipes
Category:Wine Recipes
Category:Cabbage Recipes
Category:Apple Recipes