Partridge with Cabbage

This recipe is a famous french recipe for cooking older partridge. It is full of warming flavours and a great way to serve cabbage

Serves: 3 - 4


  • 1 hard green Cabbage, about 900g
  • Seasoning
  • 175g Streaky Bacon, in one piece
  • 25g Butter
  • 2-3 Partridges
  • 8 small Onions
  • 2 medium Carrots, sliced
  • 225g Pork Sausages
  • Bunch of Herbs
  • 275 - 575ml Stock
  • 2tsp arrowroot, mixed with 2 tbsp cold Water


  1. Heat the oven to 170C, gas Mark 3
  2. Cut the cabbage in quarters and cook in  a pan of water for 6 mins. Drain and refresh in cold water
  3. Divide each quarter into 2 -3 pieces and season lightly
  4. Place the bacon in the cold water, bring to the boil, drain and refresh
  5. Melt the butter in a flameproof casserole and gently brown the partridges, then remove to a plate
  6. Place half the cabbage in the casserole and add the bacon, onions, carrots, sausages and partridges together with a bunch of herbs
  7. Season then cover with the remaining cabbage and moisten with stock
  8. Cover tightly, using foil under the lid
  9. Place in the oven and cook for 1 1/2 - 2 hrs
  10. If the partridges are young take them and the sausages out after 35 mins and keep warm
  11. Continue cooking then replace the meats10 mins before the end of cooking time
  12. To serve, cut each partridge in half and the sausages into strips
  13. Drain the cabbage and thicken with the slaked (mixed) arrowroot & water
  14. Place the cabbage on a serving dish and arrange the partridge on top with the bacon, sausage and onions
  15. Spoon a little sauce around the cabbage and serve the rest separately

This recipe is from the WI book of Poultry and Game by Pat Hesketh, (North Yorkshire West Federation)  ISBN 0 900556978, currently out of print