Braised red cabbage from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • kbrooks on January 21, 2025

    We really like this. The low heat and long cooking yields a lot of flavor.

  • nadiam1000 on March 22, 2021

    Made a couple of substitutions - used apple cider vinegar and monk fruit sweetener. It got a little dry near the end of cooking so I added a bit of beef broth. Served with sausages and cauliflower mash. Really good.

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