Title: Red Cabbage and Pears (Chou Rouge a la Franc-Comtoise)
Categories: Side Vegetable Fruit French
Yield: 6 Servings

1		Head red cabbage thinly sliced
1/2	c	Burgundy
2	tb	Butter, soft
1	tb	Peanut oil
2		Pears, peeled, cored, and sliced
1/8	ts	Quatre epices
1		Onion, thinly sliced
1	tb	Brown sugar
1/3	c	Water
		Salt and freshly ground pepper

Preheat oven to 250F. Remove outer leaves of the cabbage if they are flawed. Cut the cabbage in quarters and remove the core. Cut the quarters into fine julienne strips. Put the cabbage in a large bowl with the wine and 1/2 teaspoon salt; toss and let it rest for an hour.

Rub a large souffle dish with butter and add the oil. Set in a layer of cabbage, followed by a layer of pear slices; season with a pinch of salt and pepper, quatre epices, and a few onion slices. Repeat the layers of cabbage, pears, and seasonings until everything is used up. Sprinkle with the brown sugar and pour over the wine in which the cabbage marinated and the water. Bake in preheated oven for 2 hours, until the cabbage is thoroughly cooked and soft. If it becomes too dry during the cooking, add more liquid.

NOTE: Red cabbage is good served with a freshwater fish, salmon or mountain trout with bacon and herbs, accompanied by steamed potatoes and a bottle of mountain wine, a vin de Jura, Chardonnay from Burgundy, a Crepy from the Savoie, a Reisling from the Alsace, or a cider from the pays d'Auge in Normandy.

1 ARALDO and REYNOLDS ISBN 0-201-51759-0

MM Format by John Hartman Indianapolis, IN 27 Dec 1996

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