"Red cabbage in the style of Orléans." Red cabbage stewed with red wine, apples and spices.

Red cabbage stewed with vinegar, apples, chopped onions and sugar, butter and bouillon.

"Red cabbage in the style of Lille." Red cabbage cooked in butter with onion and spices.

"Red cabbage in the style of Limoux." Red cabbage stewed in bouillon with pork fat and chestnuts, vinegar and spices.

"Red cabbage in the style of Valence." Red cabbage stewed with bacon and apples.

"Red cabbage in the style of the Landes." Red cabbage stewed in red wine with sausages and raisins, and flavoured with caraway seeds.

Blanched cabbage leaves cut into rectangles, stuffed with blanched onions, rice and salad and rolled into paupiettes.