La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Sunday, March 11, 2007

Braised Red Cabbage

This recipe might look strange to most people, but don't knock it till you tried it. This is the way my grandmother, Mit used to make it and after her my mother, Irma and now me.
I had some strange looks and comments from some the volunteers we host, about the jam. Needless to say they all succumb to the warm feeling this dish brings to their stomachs.
It is a great accompaniment for game, but equally nice with sausage, pork chop or lamb.
Usually I prepare it in my pressure cooker, that reduces the cooking time. The cooking time stated below is for the normal pots.


1 red cabbage, quartered and sliced
4 large onions, chopped
1 kg appels, peeled, cored and chopped
50 gr butter or goose fat
loads of fresh thyme
2 bay leaves
1 tbsp cinnamon
2 tsp white pepper
2 tbsp white vinegar or cider vinegar
1 jar of jam (dark fruits like blackberry or black currant)
brown sugar (optional)


Bring the cabbage, covered with cold water, to the boil. Cook for 10 minutes and drain in a colander. Cooking it like this will make the cabage more digestable.
Melt the butter or goosefat and add the onions, a layer of cabbage, appels, thyme, some cinnamon, pepper... and repeat.
Add vinegar and some water and the bay leaves.
Leave it on a low heat for 1 to 2 hours, stirring regularly. You might have to add some water during this process to avoid the cabbage burning !
Towards the end mix in the jam and add sugar and salt to taste.
The cabbage will benefit from making it the day before you want to serve it.


  1. One of my favourites Patricia! With a couple of sizzling bangers and a mice creamy mustard mash, deliscious. Thanks for your lovely words by the way, appreciated, will be keeping up to date with your French antics (you lucky thing!)

    All the best
    David x

  2. Hi David,
    Oh yeah ! We had red cabbage on Tuesday. I usually prepare it the day before as the flavours get better. Or I even stick some portions in the freezer if I 've made too much.
    Yes, life is good here. And thanks for linking my blog.

  3. Patricia - i have had some fine meals since i have been wooffing with you but i think this was my favourite. I normally would'nt dream of cooking or even eating red cabbage but it was delicious. The jam in it was great and the nice duck on the side was also damn tasty! Keep it up

  4. Anonymous12:29 pm

    Thanks Patricia Your recipe is similar to one that has passed down in family from my Oma. Can you post the times and pressures you use when cooking this recipe in your pressure cooker

  5. Sorry Dina for this late reply.
    I have this very old pressure cooker and it doesn't have settings. As for time I usually give it half an hour, let the steam escape, have look to check for done-ness and depending I'll put the lid back on and off we go again.
    In the case of red cabbage, I find it is better over cooked than under cooked.

  6. Anonymous11:58 pm

    Wow! what an concept What a concept Gorgeous Amazing …


Related Posts Plugin for WordPress, Blogger...