Chou Rouge a la Limousine – Red Cabbage with Chestnuts

The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.

Chou Rouge a la Limousine - Red Cabbage with Chestnuts

Servings: 6
Author: The Cook


  • 6 slices streaky bacon
  • 1 kg red cabbage, shredded
  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed or finely chopped
  • salt and pepper, to taste
  • ½ cup red wine
  • ¾ cup beef stock
  • 20 chestnuts, blanched and peeled


  • Preheat the oven to warm 170°C
  • Line a large flameproof casserole dish with the bacon slices. Add the cabbage, then the onions, garlic and seasoning.
  • Moisten with the wine and stock and bring to the boil.
  • Stir in the chestnuts, cover and put into the oven.
  • Braise for 2 to 2½ hours, or until the cabbage is cooked through and most of the liquid is absorbed.
  • Remove from the oven and serve at once.


If you use canned whole chestnuts they should be added to the casserole about 30 minutes before the end.
Don't be tempted to remove the bacon fat as the flavour just isn't the same.
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