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Seasonal recipes

Red cabbage

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Raw, it is crunchy; braised, it becomes tender and sweet. Red cabbage brings a magnificent colour to winter plates.

Choosing itFirm, heavy, a deep and glossy purple.
Storing itUp to 2 weeks in the fridge, whole. Once cut, cover the cut face with cling film.
Top tipA dash of vinegar or lemon keeps its lovely purple colour during cooking.
Red cabbage braised with apples and cinnamonSide dish · Prep15 min · Cook50 min · Serves 6 · Easy

The Alsatian classic: tender, sweet and tangy.

Ingredients for 6

  • 1 red cabbage (about 1 kg)
  • 2 apples
  • 1 onion
  • 30 g butter
  • 2 tbsp brown sugar
  • 5 cl cider vinegar
  • 20 cl apple juice
  • 1 cinnamon stick, 2 cloves
  • Salt, pepper

Method

  1. Finely slice the cabbage and onion, and dice the apples.
  2. Sweat the onion in the butter with the sugar.
  3. Add the cabbage, apples, vinegar, apple juice and spices.
  4. Cover and cook for 50 minutes over a low heat, stirring from time to time.
  5. Season with salt and pepper.
Thermomix version
  1. Add the onion and chop 5 s/speed 5. Add the butter and sugar and cook 3 min/120 °C/speed 1.
  2. Add 700 g sliced cabbage, the apples, vinegar, apple juice and spices.
  3. Cook 40 min/100 °C/reverse/gentle stir setting, with the simmering basket placed on the lid.
  4. Season with salt and pepper and remove the cinnamon and cloves.

Food & wine pairing

A Riesling or a Pinot Noir from Alsace, to stay in the region.

Red cabbage and carrot coleslawStarter · Prep15 min · Serves 4 · Very easy

A crunchy, creamy salad, ideal with veggie burgers.

Ingredients for 4

  • ¼ red cabbage
  • 2 carrots
  • 1 spring onion
  • 3 tbsp mayonnaise
  • 3 tbsp yoghurt
  • 1 tsp mustard
  • 1 tbsp cider vinegar
  • Salt, pepper

Method

  1. Slice the cabbage very finely and grate the carrots.
  2. Mix the mayonnaise, yoghurt, mustard, vinegar, salt and pepper.
  3. Mix with the vegetables and the sliced onion.
  4. Leave to rest for 30 minutes in the fridge.
Thermomix version
  1. Add the cabbage in pieces and the carrots, blend 4 s/speed 4. Set aside.
  2. Add the mayonnaise, yoghurt, mustard, vinegar, salt and pepper and mix 10 s/speed 3.
  3. Add the vegetables and onion and mix 15 s/reverse/speed 2.

Food & wine pairing

A fresh, fruity rosé.

Red cabbage, orange and walnut saladStarter · Prep 15 min · Serves 4 · Very easy

A brightly coloured, vitamin-packed salad, perfect for festive meals.

Ingredients for 4

  • ¼ red cabbage
  • 2 oranges
  • 40 g walnut halves
  • 50 g feta (optional)
  • 1 tbsp cider vinegar
  • 3 tbsp walnut oil
  • Salt, pepper

Method

  1. Finely slice the cabbage.
  2. Peel the oranges, removing all the pith, and cut them into segments, saving the juice.
  3. Mix the orange juice, vinegar, oil, salt and pepper.
  4. Combine the cabbage, oranges, walnuts and feta with the vinaigrette.
Thermomix version
  1. Add the cabbage in pieces and slice 4 s/speed 4. Set aside.
  2. Add the orange juice, vinegar, oil, salt and pepper and emulsify 10 s/speed 4.
  3. Assemble the salad.

Food & wine pairing

A dry white from Gascony, fruity and lively.

Roasted red cabbage steaks with blue cheese sauceMain course ·Prep 10 min · Cook 35 min · Serves 4 · Easy

Thick slices of oven-roasted cabbage, crisp at the edges and tender in the middle.

Ingredients for 4

  • 1 red cabbage
  • 4 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt, pepper
  • Sauce: 80 g bleu d’Auvergne, 15 cl cream, pepper
  • Crushed walnuts

Method

  1. Preheat the oven to 200 °C.
  2. Cut the cabbage into 2 cm thick slices, keeping the core so that they hold together.
  3. Brush them with paprika oil and season with salt and pepper.
  4. Roast for 35 minutes, turning halfway through.
  5. Melt the blue cheese in the cream and pour over the steaks. Sprinkle with walnuts.
Thermomix version
  1. Roast the cabbage slices in the oven at 200 °C for 35 minutes.
  2. For the sauce, put the blue cheese and cream in the mixing bowl and cook 4 min/80 °C/speed 2.
  3. Pour the sauce over the steaks and sprinkle with walnuts.

Food & wine pairing

A sweet wine from Maury or a fleshy red from the Languedoc.

Cream of red cabbage and apple soupSoup · Prep15 min · Cook25 min · Serves 4 · Easy

A vibrant purple soup, mild and tangy.

Ingredients for 4

  • 400 g red cabbage
  • 1 apple
  • 1 potato
  • 1 onion
  • 1 tbsp oil
  • 80 cl vegetable stock
  • 1 tbsp cider vinegar
  • Crème fraîche, salt, pepper

Method

  1. Slice the cabbage and onion, and dice the apple and potato.
  2. Fry the onion in the oil, then add the other vegetables, the apple and the stock.
  3. Cook for 25 minutes, then blend with the vinegar.
  4. Season with salt and pepper and serve with a spoonful of cream.
Thermomix version
  1. Add the onion and cabbage and chop 5 s/speed 5. Add the oil and cook 3 min/120 °C/speed 1.
  2. Add the apple, potato and stock and cook 22 min/100 °C/speed 1.
  3. Add the vinegar, salt and pepper and blend 1 min/speed 5 to 10.

Food & wine pairing

A crisp Gamay, served lightly chilled.

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The wine to go with it

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