Braised red cabbage with vinegar from Bon Appétit Magazine, October 2010 (page 101) by Lidia Matticchio Bastianich

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Accompaniments: Roasted veal shanks with rosemary

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

  • aeader on December 02, 2014

    This was very good and the flavor from the vinegar was nice. Made this in Jan-Feb 2013 and froze some (which worked well). Later I tried the braised sweet and sour cabbage in the CI Slow Cooker book and found I liked that one a little better (plus the ease of doing it in the slow cooker). This one would be better with pork though, I think.

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