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.