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
-
Cut the cabbage in quarters, then core
and slice thinly.
-
Melt 2 tablespoons of the butter in a
saute pan. Add the onion and lardons and cook until soft, about 3
minutes.
-
Add the remaining butter, the cabbage,
apples and chestnuts and stir well. Season with salt, then add the
wine, sugar and 250 ml water.
-
Bring to the boil, boil for 1 minute,
then cover and simmer gently until the cabbage is tender, about 45
minutes. Serve hot.
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