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Le Chaudron recipe
Bowl chou rouge pommes noix
Red cabbage, apple and walnut bowl
⏱ 15 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
200 g (7 oz)red cabbage
1green apple
30 g (1 oz)walnuts
60 g (2 oz)feta
100 g (3½ oz)cooked bulgur
30 g (1 oz)dried cranberries
1 tbspwalnut oil
1 tbspbalsamic vinegar
1 tsphoney
- 200 g (7 oz) red cabbage
- 1 green apple
- 30 g (1 oz) walnuts
- 60 g (2 oz) feta
- 100 g (3½ oz) cooked bulgur
- 30 g (1 oz) dried cranberries
- 1 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Remove any damaged outer leaves, quarter the cabbage and cut out the core.
- Shred very thinly with a mandoline or sharp knife.
- Wash the green apple and cut into thin sticks, skin on.
- Sprinkle right away with a few drops of balsamic vinegar so they don't brown.
- Roughly break the walnuts by hand.
- Make the dressing: mix the walnut oil, balsamic vinegar, honey, salt and pepper.
- Put the cooked bulgur in 2 large bowls and pile the cabbage on top.
- Add the apple, crumbled feta, walnuts and dried cranberries in sections and drizzle with the dressing.
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