Recipe courtesy of Madame Saito

Red Cabbage Cabernet Sauvignon Sauce

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 2 servings
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4 tablespoons olive oil

2 teaspoons chopped garlic

4 tablespoons chopped shallots, divided

8 ounces red cabbage sliced

1 1/2 cups of duck stock (liquid from the bones)

2 teaspoons corn starch

1 teaspoon salt

3 teaspoons sugar

2 tablespoons fresh lemon juice

1/4 cup cabernet sauvignon

Real gold leaf

carrots, string beans, broccoli, zucchini (steamed)

2 potatoes


  1. In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
  2. Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)
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