All Simple Vegetable Recipes


Braised Red Cabbage with Chestnuts and Apples

Braised Red Cabbage with Chestnuts and Apples


This red cabbage recipe includes apples, chestnuts, Alsatian Riesling as well as bacon. Serve it with grilled sausages, pork chops or roasts, and a glass or two of the same wine used in the cooking. It is also fantastic with Christmas goose.

 

SERVES 4-6

  • 1 red cabbage

  • 3 tablespoons unsalted butter

  • 1 onion, halved and thinly sliced

  • 75 g bacon lardons

  • 3 cooking apples, peeled, cored and chopped

  • 200 g vacuum-packed whole peeled chestnuts

  • 2 teaspoons coarse sea salt

  • 250 ml dry white wine, preferably Riesling

  • 1 tablespoon sugar

  1. Cut the cabbage in quarters, then core and slice thinly.

  2. Melt 2 tablespoons of the butter in a saute pan. Add the onion and lardons and cook until soft, about 3 minutes.

  3. Add the remaining butter, the cabbage, apples and chestnuts and stir well. Season with salt, then add the wine, sugar and 250 ml water.

  4. Bring to the boil, boil for 1 minute, then cover and simmer gently until the cabbage is tender, about 45 minutes. Serve hot.

More about cooking with leaf vegetables


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