Posted by: A Part of the Solution | December 15, 2010

Landais Red Cabbage Bake

My first copy of Elizabeth David’s French Country Cooking came from an antique shop. I was staying at my mother’s house that winter, and cooked quite a bit on her always running wood stove. This red cabbage dish was perfectly simple to prepare, and outstandingly delicious. The first time I made it was on that wood stove. Landais red cabbage is even easier to manage with a regular oven instead of a cloche and a trivet and a wood stove.

When my present copy of French Country Cooking was still packed, I went on line to see if I could track down her recipe, or a close approximation. I stumbled onto an entire Elizabeth David discussion board, with a thread about the very red cabbage dish for which I was looking.

About the second review of the Choux Rouge Landais (Landais red cabbage bake) was from a person who said she didn’t think it was all that good a recipe. She also noted that she hadn’t had a red cabbage, and used a white one. She didn’t have red bell peppers at all, used one red delicious apple instead of the pound of ‘cooking’ apples called for, and decided that ‘herbs and seasoning’ meant parsley. She baked it for only two hours, and used orange juice instead of wine and wine vinegar. I warn you, this recipe won’t be all that good if you don’t have any of the ingredients called for and don’t follow the directions either. Funny how demanding some dishes are!

Landais Red Cabbage Bake

1 medium red cabbage, cored and sliced thinly

1 lb of tart cooking apples, peeled and cored and chopped

1 lb of onions, peeled and chopped–red onion is nice here

1 red bell pepper, seeded and chopped

2 cloves of garlic, made into paste with 1 tsp salt

zest of 1/4 of an orange

1/4 tsp mace or nutmeg

1/4 tsp ground cloves

1/2 tsp thyme

1/2 tsp freshly ground black pepper

1 1/2 tsp salt (or to taste)

3 TBSP minced parsley

2-4 TBSP brown sugar, optional

5 oz red wine, or orange juice

2 1/2 oz red wine vinegar

2 link sausages or vegetarian sausages per person, optional

Combine the apples, onions and peppers in a small bowl. Combine the herbs and seasonings in another (including the garlic and orange zest). In a deep casserole, put a layer of the cabbage followed by a layer of the mixed apples and onions and peppers followed by a layer of the seasonings. Repeat this until you’ve got everything into the casserole. Pour the wine and vinegar over the layers. Cover the casserole and cook in a very slow oven (say 275°) for 3-4 hours. If you want to make this a main course, about 1/2 an hour before serving, slide the sausages into the cabbage bake to heat through.

In a slow cooker, this dish takes more like six hours–but it’s every bit as tasty as the oven prepared version. You will need a slow cooker with a three quart or more capacity to get everything in–or you might halve the recipe nicely.

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Responses

  1. Oh my god – YUM! My partner and I found these awesome vegetarian sausages that would be perfect for this! Definitely trying this recipe.

    • This is so going to be as good as all that. Save the rest of the bottle of wine to go with your lovely dinner. A plain green salad with a simple vinaigrette (and a loaf of crusty, artisanal bread) is all you need for this one.


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