Rouge et Noir
Rouge et Noir is a classic French side dish of braised red cabbage, often called 'chou rouge' or 'chou rouge aux pommes' when apples are included. It features thinly sliced red cabbage slowly cooked with apples, onions, vinegar, and sometimes a touch of sugar or red wine, resulting in a sweet-and-sour flavor profile. This dish is a staple in French home cooking, particularly in regions like Alsace and Lorraine, and is commonly served alongside roasted meats or sausages.
🍽️ Nutrition at a glance
Rouge et Noir is generally low in fat and protein, with most of its calories coming from carbohydrates, primarily from the cabbage and apples. It is a good source of dietary fiber, vitamin C, and antioxidants like anthocyanins from the red cabbage, with a typical serving (about 1 cup) containing roughly 80-120 calories.
Nutrition breakdown
| Calories | 135 kcal |
| Protein | 2.5 g |
| Carbs | 28 g |
| Fat | 3 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 180 mg |
| Vitamin C | 45 mg |
| Vitamin K | 85 mcg |
| Vitamin A | 120 mcg RAE |
| Folate | 55 mcg |
| Potassium | 380 mg |
| Manganese | 0.6 mg |
| Iron | 1.2 mg |
| Calcium | 55 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The dish's vibrant purple-red color comes from anthocyanins, which are antioxidants that can change hue depending on the acidity of the cooking liquid—adding vinegar helps retain the bright red color. Culturally, it reflects the French tradition of balancing sweet and sour flavors, and it's often associated with autumn and winter meals, symbolizing comfort and seasonal eating.
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AI estimate may be inaccurate · Terms