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.