5th December 2012

Pheasant and red cabbage

By MaitreMarcel

It is cold outside and the vegetable stalls are full of cabbages, root vegetables and fruit such as apples. We bough a pheasant hen, red cabbage and sour apples. I also used root ginger and onion.

Ingredients for two

  • One red cabbage
  • Four sour apples
  • One onion
  • Five cm of root ginger
  • Cube of herd stock
  • Cinnamon, cloves (in powder)
  • One pheasant
  • Pepper, salt
  • Butter, olive oil


  1. Take the outer leaves from the cabbage, cut the cabbage in two and remove the white stems, then slice it finely (I did it with a knife, it can be done in a robot).
  2. Slice up one onion and the ginger.
  3. Put three cups of water in a large pan and bring to the boil.
  4. Add the cube of stock (bouquet garnie), the onion and ginger and let the stock dissolve.
  5. Add the cabbage and cook for an hour, turning from time to time, with a lid on the pan to trap the vapours.
  6. Put some butter and oil in a heavy casserole, heat it until it foams.
  7. Add the pheasant and brown it on all sides.
  8. After about 20 minutes, put the pan in the oven at 160 °C for 40 minutes. Check from time to time by lifting the lid.
  9. When the pheasant is ready, lower the heat to below 100 °C.
  10. After the cabbage has cooked for an hour, peel and quarter the apples and add them to the pan.
  11. Continue for some 20 minutes, add cinnamon and cloves.
  12. If you want to present the cabbage as a fine mixture, you can use a hand blender.
  13. Upon serving, put the cabbage in a presentation circle and remove the mould.
  14. Cut the pheasant in parts and put in on the plate.