Red wine-braised red cabbage with apples and/or chestnuts from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 76) by Gabriel Kreuther and Michael Ruhlman

  • bay leaves
  • red cabbage
  • onions
  • bacon
  • red wine
  • schmaltz
  • cooked chestnuts
  • Honeycrisp apples
  • EYB Comments

    Can substitute duck fat or butter for schmaltz, and cooked chestnuts for Honeycrisp apples.

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

Accompaniments: Stuffed veal breast

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 duck fat or butter for schmaltz, and cooked chestnuts for Honeycrisp apples.

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