Braised red cabbage with ginger root (Chou rouge au gingembre) from Le Bec-Fin Recipes (page 127) by Georges Perrier and Aliza Green

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

Accompaniments: Scallops in polenta crust with saffron broth (Coquilles St. Jacques en croûte de polenta et son bouillon de safran)

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.

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