Chou Rouge aux Pommes et aux Marrons
or Red Cabage with Apples and Chestnuts
Alsace is known for its sauerkraut but another cabbage is worth discovering: red cabbage. It is a vegetable best suited for cooler weather. Because fall is also the season for chestnuts, this recipe fulfills all the gastronomic and nutritional conditions to get prepared for the winter.
This dish is the perfect accompaniment to any form of baked ham, roast pork, boiled beef, or sausage. The cabbage is cooked in beer or in wine.
Chou Rouge aux Pommes et aux Marrons Wine Pairing
Because this dish is usually served as an accompaniment to hearty red meats, one should prepare a red Pinot Noir wine for this typical autumn meal. With a few years of bottle age, tertiary mushroom and earthy aromas will also appear in the wine, enhancing the chestnuts flavors in the cabbage.
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