Braised partridge with cabbage and abbey beer (Partijs op z'n Ardeens / Perdrix au chou blanc) from The Taste of Belgium (page 148) by Ruth Van Waerebeek

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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

    Requires 2 hours to prepare. Can substitute brine-packed grape leaves for grape leaves, butter for lard, green cabbage for Savoy cabbage, prosciutto for jambon d'Ardennes, and dried thyme for thyme sprigs. See recipe for abbey beer suggestions.

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