Braised red or green cabbage from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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.

Notes about this recipe

  • kbrooks on April 09, 2025

    Used bacon fat, tart green apple and increased vinegar to taste.

  • abrownb1 on January 28, 2022

    This was a quick hands off side for a weeknight (as long as you do all the slicing and grating in the food processor!). I used bacon fat (about 2 tbsp) and red wine vinegar (to taste) and it was delicious.

  • macfadden on May 11, 2016

    I substituted butter for the duck fat to make it vegetarian, but otherwise followed the recipe. It was delicious. I would recommend a small head of cabbage for the amount of seasoning listed.

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