Raclette with Beer-Braised Red Cabbage Recipe with Pinot Noir

DFC - February - Natalie Maclean - Post ImgA Post-Ski Meal

Ski season is well underway, and there’s nothing more exhilarating than soaring down the slopes on a nice, brisk day. It’s so great to be outside, even if it is quite chilly. But the part I enjoy even more about ski season, is the après-ski unwinding. It’s a great time to sit down and eat a hearty meal with a delicious glass of wine. Lounging in a chalet with warm and comfy clothes and some great food and drinks after a full day on the hills? Sounds like absolute bliss to me.

This recipe for Raclette de Compton au Poivre with Beer-Braised Cabbage is a mouthwatering savoury snack after a day in the great outdoors. It will both warm and fill you up. It’s made with Canadian Raclette de Compton cheese, which has a supple, melting texture with a buttery and fruity aroma and a nice peppery flavour that balances out the palette wonderfully. You really just have to try it to believe it.

As for the perfect snowy-day wine, I like a plush and velvety red, like Julia’s Vineyard Cambria Pinot Noir. Ripe cherry fruit dominates the aromas and flavours, with occasional layered raspberry and earthy notes as well. It’s a delicious match for the savoury cheese in the Raclette, and truly a delight for all of the senses. I hope you enjoy the rest of your February, now I’m going to get back on the slopes!

Raclette de Compton au Poivre with Beer-Braised Red Cabbage


1 tsp. (5 mL) butter
2 cups (500 mL) red cabbage, thinly sliced
1 cup (250 mL) pale or red beer
1 tbsp. (15 mL) honey
Freshly ground pepper
1 lb. (450 g) Raclette de Compton au poivre, sliced


In a saucepan over medium heat, melt butter and brown cabbage for 5 minutes.

Add beer, honey and pepper. Bring to a boil and let simmer until liquid becomes syrupy, about 10 minutes.

Meanwhile, place raclette grill and your choice of raclette ingredients on the table.

Serve the beer-braised red cabbage hot or cold alongside the raclette ingredients and melted Raclette de Compton au poivre.

Raclette ingredient suggestions:

1 sweet potato, sliced ¼˝ (0.5 cm) thick
1 onion, sliced
2 cups (500 ml) blanched broccoli and/or cauliflower florets
1 package (8 oz – 225 g) sliced mushrooms
2 cups (500 ml) cooked chicken or turkey, diced
1 sliced baguette
6 slices, 7 oz (20 g) each, ham or prosciutto
Cheese alternative: Canadian Aged Gouda.

Recipe developed by: Allyouneedischeese.ca



Leave a Reply