Braised Red Cabbage with Chestnuts and
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.
1 red cabbage
3 tablespoons unsalted butter
1 onion, halved and thinly sliced
75 g bacon lardons
3 cooking apples, peeled, cored and
200 g vacuum-packed whole peeled
2 teaspoons coarse sea salt
250 ml dry white wine, preferably
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
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.