Cabbage Aux Folles

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For you get glamour and romance and indigestion, at Cabbage Aux Folles…

Cabbage Aux Folles - a red cabbage side dish inspired by the musical La Cages Aux Folles!

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The fabulously camp musical La Cage Aux Folles was based on a play of the same name, written in 1973. The story is based around a nightclub in Saint-Tropez, owned by Georges, and starring his long-term partner Albin as the star drag act. The name of the club directly translates to “the cage of mad women”, but folles is also a slang term for effeminate homosexuals.

A movie of the play was released in 1978, but most of you will probably be more familiar with the 1996 remake starring Robin Williams and Nathan Lane, called The Birdcage. The stage musical version opened on Broadway in 1983 and the West End in 1986, with both productions winning numerous awards.

You’ll be so dazzled by the ambiance you’re in.
You’ll never notice that there’s water in the gin.
Come for a drink and you may wanna spend the winter
At La Cage Aux Folles.

Red cabbage, cranberries, goat’s cheese, red feather boas, sparkly false eyelashes – well if that doesn’t shout winter at La Cage Aux Folles, I don’t know what does!

This recipe can be made at any time of year but it’s especially good for the holidays! I’ve used fresh cranberries but you can substitute dried ones if you like, just add them at the end of the cooking time with the goat’s cheese.

Heat the oil in a large skillet and add a chopped onion. Cook until it has softened, then add some red cabbage, minced garlic, cranberries, thyme, and vinegar. Continue cooking until the cabbage is cooked to your liking and the cranberries have popped.

Taste for seasoning, and add salt and pepper as necessary. At the last minute, toss in the goat’s cheese, then transfer to a serving dish.  Garnish with fresh flat-leaf parsley.

Cabbage Aux Folles - a red cabbage side dish inspired by the musical La Cages Aux Folles!

 

Serves 4

Cabbage Aux Folles

20 minCook Time

20 minTotal Time

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Ingredients

  • 1 tbs olive oil
  • 1 small onion, chopped
  • 8 oz shredded red cabbage
  • 1 garlic clove, minced
  • ½ cup fresh cranberries
  • 1 tsp dried thyme
  • 1 tbs white wine vinegar
  • salt and black pepper
  • ¼ cup crumbled goats cheese
  • flat-leaf parsley, for garnish

Instructions

  1. Heat the oil in a large skillet and add the onion. Cook until it has softened, then add the red cabbage, garlic, cranberries, thyme, and vinegar.
  2. Continue cooking until the cabbage is cooked to your liking and the cranberries have popped.
  3. Taste for seasoning, and add salt and pepper as necessary. At the last minute, toss in the goats cheese, then transfer to a serving dish.
  4. Garnish with the parsley.
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