Red Cabbage with Chestnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 4 hrs 30 mins |
| Total Time | 4 hrs 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 tablespoon rapeseed oil
- 2 large onions, cut into fine strips
- 1.3 kg red cabbage, prepared and cut into fine strips
- some salt, for strong seasoning
- 3 large apples, sweetish, floury
- 300 g chestnut (s), peeled, frozen, thawed
- 3 tablespoon jam, cranberry
- 2 tablespoon sugar
- 2 ½ dl red wine
- 0.5 liter ½ bouillon
- some water
- some pepper
- Cinnamon powder
Print Recipe
Pin Recipe Instructions
- Take the chestnuts out of the freezer the day before and let them thaw.
- Heat the oil in a large pan, add the onions and sauté briefly, add the red cabbage and continue to cook vigorously. Salt a little so that it can draw water.
- Apples peeled, cored, quartered and cut into fine slices, add chestnuts, let simmer vigorously. Add the cranberry jam and sugar, mix very well, then deglaze with the red wine, reduce briefly, pour on the stock, reduce the heat and cook the cabbage on a low heat until the chestnuts disintegrate. Gradually add a little water.
- It must take 4 hours to cook. It is also good if you cook it the day before and leave it to stand overnight. Before serving, season with a little salt, white pepper and a little cinnamon.
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