Chox Rouge Aux Groseille Braise

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Servings: 6 Difficulty: Intermediate
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A tangy, sweet, and earthy braised red cabbage dish with caraway and currants
Chox Rouge Aux Groseille Braise recipe image

This vibrant braised red cabbage, known as Choux Rouge, is a classic European side dish that balances sweet, sour, and earthy flavors. Thinly sliced red cabbage is gently cooked with dry red wine, vinegar, and apple juice to create a tender yet slightly crisp texture. The addition of plump currants provides bursts of sweetness, while toasted caraway seeds add a distinctive aromatic warmth. The result is a colorful, flavorful dish that pairs beautifully with roasted meats or hearty stews. It’s perfect for autumn dinners, holiday feasts, or any time you want to add a pop of color and complex flavor to your table. Simple ingredients come together through slow braising to create a deeply satisfying and comforting meal component.

Chox Rouge Aux Groseille Braise recipe image
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Chox Rouge Aux Groseille Braise

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 14.6

Description

This vibrant braised red cabbage, known as Choux Rouge, is a classic European side dish that balances sweet, sour, and earthy flavors. Thinly sliced red cabbage is gently cooked with dry red wine, vinegar, and apple juice to create a tender yet slightly crisp texture. The addition of plump currants provides bursts of sweetness, while toasted caraway seeds add a distinctive aromatic warmth. The result is a colorful, flavorful dish that pairs beautifully with roasted meats or hearty stews. It&# 226;ÂÂs perfect for autumn dinners, holiday feasts, or any time you want to add a pop of color and complex flavor to your table. Simple ingredients come together through slow braising to create a deeply satisfying and comforting meal component.

Ingredients

Directions

  1. Toast the whole caraway seeds in a dry skillet over medium heat until fragrant and nutty, about 1 minute.
  2. In a large pot or Dutch oven, heat the dry red wine over medium heat.
  3. Add the thinly sliced onion and salt, sautéing for about 5 minutes until the onion is wilted and sweet-smelling.
  4. Add the thinly sliced red cabbage and sauté over medium-low heat for 5 minutes, stirring occasionally, until it begins to wilt. Add a splash of water if sticking occurs.
  5. Stir in the toasted caraway seeds and currants.
  6. Mix the vinegar and apple juice (or water) together, then pour over the cabbage mixture, stirring to combine evenly.
  7. Preheat your oven to 375ðF (190ðC).
  8. Lightly oil a 6-8 cup baking dish and transfer the cabbage mixture into it.
  9. Cover the dish tightly with foil and bake for 45 to 60 minutes, until the cabbage is tender but still holds its shape.
  10. Remove from oven and let rest for 5 minutes before serving warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 14.6kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: braised red cabbage, choux rouge, caraway seeds, currants, red wine, apple juice, vinegar, side dish, vegetarian, vegan, european cuisine, holiday dinner, autumn recipe, comfort food, sweet and sour, roasted vegetables, healthy sides, meal prep, easy cooking, flavorful
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