Whole roast suckling pig with white wine-braised cabbage from East of Paris: The New Cuisines of Austria and the Danube by David Bouley and Mario Lohninger and Melissa Clark (co-author)

  • scallions
  • shallots
  • bay leaves
  • caraway seeds
  • celery
  • whole cloves
  • garlic
  • juniper berries
  • onions
  • cipollines onions
  • thyme
  • Champagne vinegar
  • white peppercorns
  • bacon
  • chicken stock
  • green cabbage
  • suckling pig
  • duck fat
  • Riesling wine
  • fingerling potatoes
  • baby carrots
  • lager beer

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

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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