Chou rouge

Malic acid holds the anthocyanin red and the pectin thickens the braise.

Without acid the pigment goes grey-blue. This is a chemistry step, not a flavour one.

Braised sour-sweet with vinegar, so it cuts and sweetens in one forkful.

Eugenol is heavy enough to survive two hours and mask the sulfur that develops.

Vinegar, apple, berry. The pine is the only thing keeping it from being jam.

Same logic as goose but leaner, so the cabbage needs less sugar in the pot.

Smoke sits well on glucosinolate bitterness; start the braise in the fat.

Braised with vinegar and apple; the berry is the only warmth in the pot.

Sharp red fruit does the acid and the sugar in one addition, late in the pot.

Cinnamaldehyde makes the braise read sweeter without adding any more sugar.

Braised sour-sweet cabbage does the acid job with sugar attached.

Tannin on tannin; the sugar sets the braise and stops the vinegar shouting.

Both carry sulfurous-fruity thiols. The cassis note is already in the cabbage.

Glucosinolate bitterness under cocoa tannin. A square in the pot reads as depth.