Perdrix aux choux is a traditional and rustic French dish that uses partridges and cabbage as the star ingredients. Other ingredients usually include onions, white wine, lard, flour, bacon, salt, and pepper. The partridges are wrapped with bacon, secured with a string, rolled in flour, and browned in lard.

The sliced onions are fried and placed into a casserole pan with the sausages. The cabbage is blanched, shredded, and mixed with the onions and sausages. The dish is seasoned with salt and pepper, the partridges are placed over the cabbage, and everything is covered with white wine.

The dish is cooked over low heat until tender. Once done, the partridge and sausages are served over cabbage and the dish is often accompanied by jacket potatoes on the side. It's recommended to pair perdrix aux choux with a glass of Juliénas.