RECIPE BY: Chef Jean Joho — The Eiffel Tower Restaurant Cookbook

Red Cabbage Confit


2 Tbsp unsalted butter
1 shallot, minced
1 garlic clove, minced
2 ½ to 3 lbs red cabbage, cored and shredded (about 10 cups)
½ cup full bodied dry red wine – such as Hickory Creek Mélange
1 ¼ cup balsamic vinegar
½ cup sugar
Salt and freshly ground pepper


In a large sauté pan, melt the butter over medium heat. Add the shallot and garli and sauté until golden, about 1 minute.

Add the cabbage and toss several times. Add the wine and stir to scrape up any browned bits from the bottom of the pan.

Stir in the vinegar and sugar and season with salt and pepper. Bring to a boil over high heat, stirring constantly to prevent the sugar from burning.

Reduce the heat to medium low and simmer until the liquid is reduced by three-fourths, about 10 minutes. The reduction should have the consistency of a light syrup.

Serve hot.