Choux Rouge aux Groseille Braise

Choux Rouge aux Groseille Braise Recipe from France

Region / culture: France | Preparation time: 15 minutes | Cooking time: 60 minutes | Servings: 4

Introduction

Choux Rouge aux Groseille Braise is a delicious and flavorful dish that combines the sweetness of red cabbage with the tartness of currants and the nuttiness of cumin seeds. This recipe is perfect for a cozy dinner or a special occasion.

History

This recipe has its origins in French cuisine, where red cabbage is a popular ingredient in many dishes. The combination of red cabbage, currants, and cumin seeds creates a unique and delicious flavor profile that is sure to impress your guests.

Ingredients

1 tbsp whole caraway seeds or cumin seeds
2 tsp dry red wine
1 red or yellow onion, thinly sliced
0.25 tsp salt, more to taste
1 small red cabbage, thinly sliced
0.5 cup currants (or raisins)
2 tbsp vinegar (or more to taste) - (red wine, cider or rice)
0.67 cup water or apple juice

How to prepare

Braise the red cabbage with currants and toasted caraway or cumin seeds in a roaster oven or frying pan until they emit a nutty aroma, approximately 1 minute. In a large pot, heat the wine.
Add the onion and salt, and sauté for 5 minutes until the onion wilts and becomes fragrant.
Add the red cabbage and sauté over medium-low heat until it slightly wilts, approximately 5 minutes (add water as needed to prevent sticking).
Add the caraway or cumin seeds and currants.
Mix the vinegar and water or apple juice, then pour it over the cabbage and mix well.
Preheat the oven to 375°F (191°C).
Lightly oil a 6-8 cup baking dish and spoon the cabbage and liquid into it.
Cover and bake for 45 to 60 minutes.
Serve warm or at room temperature.

Variations

Add chopped apples or pears for extra sweetness and texture.
Substitute dried cranberries for the raisins for a different flavor profile.

Cooking Tips & Tricks

Make sure to thinly slice the red cabbage to ensure that it cooks evenly.

- Toasting the cumin seeds before adding them to the dish will enhance their flavor.

- Adjust the amount of salt to taste, as some people prefer a more or less salty dish.

Serving Suggestions

Serve Choux Rouge aux Groseille Braise as a side dish with roasted chicken or pork.

- This dish pairs well with a glass of red wine or a crisp apple cider.

Cooking Techniques

Braising the red cabbage in the oven allows the flavors to meld together and creates a tender and flavorful dish.

Ingredient Substitutions

You can use white wine instead of red wine for a different flavor profile.

- Substitute white vinegar for apple cider vinegar if desired.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color. - Serve the dish in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair Choux Rouge aux Groseille Braise with roasted meats such as chicken, pork, or beef.

- This dish also pairs well with a side of mashed potatoes or crusty bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 4g

- Sugars: 15g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 60% of the Daily Value

- Vitamin A: 10% of the Daily Value

- Iron: 6% of the Daily Value

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This dish is low in fat and calories, making it a healthy option for those looking to watch their weight. It is also a good source of vitamin C and fiber.

Summary

Choux Rouge aux Groseille Braise is a delicious and flavorful dish that is perfect for a cozy dinner or a special occasion. With its unique combination of ingredients and easy preparation, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It was many years ago, when I was just a young girl living in the quaint village of Saint-Étienne in the French countryside. My grandmother, whom I affectionately called Mémé, was a wonderful cook who had a talent for creating delicious dishes that were passed down through generations.

One summer afternoon, as I was helping Mémé tend to her garden, she suddenly stopped and looked up at the sky, a thoughtful expression on her face. "Ah, ma petite fille," she said, her eyes twinkling with excitement. "I have just remembered a recipe that my own grandmother used to make. It is a dish called Choux Rouge aux Groseille Braise, and it is simply divine."

I watched in awe as Mémé began to gather the ingredients for the dish, her hands moving with a grace and precision that only comes with years of practice. She explained to me that Choux Rouge aux Groseille Braise was a traditional French dish made with red cabbage and red currants, cooked slowly in a rich and flavorful sauce until the flavors melded together perfectly.

As we worked together in the kitchen, Mémé shared with me the story of how she had learned to make this dish from her own mother, who had learned it from her mother before her. The recipe was a treasured family secret, passed down through the generations and never written down. Mémé had only ever made it a handful of times, but each time she did, it brought back memories of her childhood and the love and care that went into making it.

As the Choux Rouge aux Groseille Braise simmered on the stove, filling the kitchen with its tantalizing aroma, Mémé and I sat down at the table to enjoy our meal together. The flavors were exquisite, the cabbage tender and sweet, the red currants bursting with juicy goodness. It was a dish that warmed the soul and brought back memories of simpler times.

From that day on, Choux Rouge aux Groseille Braise became a staple in our household, a dish that we would make on special occasions and holidays to celebrate our French heritage. Mémé would often reminisce about the first time she had tasted the dish as a young girl, the flavors dancing on her tongue and the love and care that went into making it.

Years passed, and I grew up and moved away from the village of Saint-Étienne, but the memory of that summer afternoon with Mémé and the Choux Rouge aux Groseille Braise remained etched in my mind. Whenever I missed home and the comforting embrace of my grandmother's cooking, I would make the dish and savor every bite, remembering the love and tradition that went into its creation.

Now, as I sit here in my own kitchen, surrounded by the fragrant aromas of red cabbage and red currants simmering on the stove, I can't help but smile as I think of Mémé and the cherished memories we shared together. The recipe for Choux Rouge aux Groseille Braise may have come from generations past, but its legacy lives on in the love and tradition that I continue to pass down to my own family. And for that, I am truly grateful.