Red in my Food — Du rouge dans mes petits plats

Stewed Red Cabbage with Apples

Unlike many young children, I always had a fascination for red cabbage. During the cold winters found in Lorraine where I grew up, I recall begging my mother to cook with this often forgotten vegetable; I especially craved her chou rouge aux pommes, a rather popular French dish. As as sucker for any acidic food, perhaps it was the vinegar in the dish that I more particularly loved; or maybe the sweet taste of the cooked apples melting like snow in the mouth. Then, I also liked the vibrant color of the vegetable, the reddish blue hue it would leave in the juice, as well as the beautiful curving patterns it revealed once it was cut in half: it was a magical vegetable. My mum would always make a large pot of stewed red cabbage that we ate over the course of a few meals. It did not matter then if the smell stayed in the house for a few hours after she had cooked it. In fact, the dish always tasted better reheated the second day, like many similar rustic dishes she lovingly prepared for our family.

This story is the one that inspired me to write an article for the Boston Globe Food section this past Wednesday.

Because there is much more to red cabbage than only a coleslaw salad, isn’t there?

To read the article and view the recipe, simply follow this link.

Oh, and I was about to forget.

Since I have been in a red and white food color theme these past few days, perhaps you might also want to get a glimpse of a new cake recipe I have developed this weekend. I hope to be able to talk about it soon. But you will have to excuse, I have to test it once more before then. Just to make sure it is approved by me.

And P. my sous-chef, taster expert, of course.

Posted in French Inspired, Gluten Free, Vegetarian


  1. I love red cabbage! I also cook mine in the same way as you… Magnificent pictures!



  2. You are right — I only think of red cabbage in coleslaw. But recently I had some cabbage that had been cut into wedges, seasoned with olive oil and salt and pepper, and roasted slowly in the oven — and it was delicious. Red food is always cheerful in winter, isn’t it?

  3. ah les choux rouge de nos mamans…. je n’ai jamais reussi a les faire aussi bons ! OK je patiente pr le cake…

  4. That looks so pretty. I love the color and I’ll bet it tastes great too! Well Done!

  5. Une salade de choux rouges, c’est tellement bon, surtout quand elle est présentée comme sur ta photo. On en mangerait de plaisir

  6. I’m with you, Bea. The color is so beautiful. Your new cake recipe looks awesome. I’ll be back after it has the stamp of approval 😉

  7. Oh, for Pete’s sake – delicious red cabbage and the almost-promise of a little lovely dessert in one day. It’s too much! I’ve always loved red cabbage, and thank you very much for the reminder to add it to my shopping list.

  8. This is my first time to your blog – SO BEAUTIFUL! I am teaching myself photography and I was starting to think I was doing ok, but now I see I have a long way to go. I live your blog, I will be back.

  9. Oh, I am so into red food lately too. Love the cabbage recipe. I was looking for something to serve with broiled tofu–this might be it. Can’t wait to hear about the berry cake (?) or is it rhubarb?

  10. i just made a soup of jerusalem artichokes for the very first time! I had never had them before and was so excited to find that you are cooking theme too!!! and now i know the french name too..

  11. I made red cabbage for Christmas this year (with prunes and orange juice), and everybody loved it. And now I’m bookmarking your apple version!!

  12. Stunning photos and the recipe looks pretty darn good too. I make something similar but your recipe looks a lot more refined. I must try it.