Braised sweet-and-sour red cabbage from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 417) by Jacques Pépin

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Accompaniments: Smoked pork roast with mustard-honey glaze

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

  • imaluckyducky on April 25, 2016

    Pg 417. Remarkably good! The sweetness comes from the caramelization, which also provides a good depth of flavor and balance to the sour. My batch took an extra 20 minutes to braise all the liquid away, but that's because I used double the cabbage (nothing else doubled). Made a batch using dried cranberries, added a nice touch and a bit more tang. Will make again.

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