Inspired by Alsatian-style red cabbage, Berens devised a way to achieve the same depth of flavour using a dressing instead of a braise. And while she pairs the bright and light herbaceous result with duck breast, she notes that it “would be perfectly at home with chicken, pork chops or seared salmon.”

If you end up with leftover brown sugar-vinegar sauce, Berens recommends mixing it with sparkling water for a refreshing drink…