Pork braised with red cabbage (Porc braisé aux choux rouges) from Mastering the Art of French Cooking, Volume One (page 384) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork fat or butter for goose fat, and beef bouillon for brown stock.

  • ashallen on February 28, 2021

    Great cold weather dish! I made the pork chop variation (p. 389) and marinated my 1 inch-thick chops with the "Salt Marinade with Herbs and Spices" (p. 376) using sage - flavors worked great with the cabbage. I really liked this method of cooking the chops. The initial quick browning created flavor and the slow braise to finish cooking made it easy to avoid overcooking. Chops were juicy and flavorful. I was concerned the cabbage would taste "overcooked" after so much time in the oven, but it was both delicious and perfectly tender. I omitted the chestnuts. Since I was cooking the cabbage with pork, I substituted a teaspoon of rendered bacon fat and the drippings from searing the pork for the bacon. I'd expect the cabbage would be even richer/meatier with bacon (and with braising with a pork loin for a couple of hours vs. just 1/2 hour with chops!), but I still found it to be very flavorful.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.