Braised red cabbage from Mustards Grill Napa Valley Cookbook (page 169) by Cindy Pawlcyn and Brigid Callinan

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

  • julesamomof2 on March 02, 2020

    This recipe makes a very flavorful cabbage. I needed more brown sugar to tame the acidity of the dish so next time I'd start with 1/4 cup of the red vinegar. Served with pork.

  • Kduncan on March 11, 2019

    I'm not really a cabbage person, but this recipe is great, I might like it more then the actual red cabbage at Mustard's (which I find has too much acid).

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.