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Red Cabbage with Chestnuts

0

70 min

Red Cabbage with Chestnuts

Red Cabbage with Chestnuts Photo 1

Time

70 min

Serving

8 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

Braised red cabbage with chestnuts is a traditional German dish, which is usually served with roast goose. However, if you don’t plan to cook the goose for dinner this time, the dish will also work well with pork and prime ribs. You can cook it in advance, keep in a fridge and pre-heat before serving.  

Ingredients

  • bacon: 2 piece (thick and cut crosswise into 1/4-inch strips)
  • onion: 1 piece (medium, thinly sliced)
  • cabbage: 1 piece (cut into thick slices)
  • green tart apple: 1 piece (large)
  • apple cider vinegar: 0.5 cup
  • balsamic vinegar: 2 Tbsp
  • sugar: 6 Tbsp
  • salt: 0.5 tsp (or more, to your taste)
  • black pepper: 1 pinch (freshly ground)
  • roasted chestnuts: 8 oz. (canned or jarred, NOT water chestnuts!)

Metric Conversion

Stages of cooking

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  1. Fry the bacon batons in a large sauté pan on medium fire. The bacon should be light brown when it is ready. It should not  be crispy.

    Red Cabbage with Chestnuts Photo 2
  2. Peel and slice the onions. Add them to the bacon and cook on medium fire, stirring the ingredients from time to time. The onions should be light brown and soft.

    Red Cabbage with Chestnuts Photo 3
  3. While the onions are cooking, peel the apple and cut it into thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Mix the ingredients and bring to a simmer. Cover the pan, lower the heat, and simmer until the cabbage is cooked through and soft. This will take around 40 minutes.

    Red Cabbage with Chestnuts Photo 4
  4. Take off the lid. Add chopped roasted chestnuts, salt and black pepper. Increase the heat and keep cooking until the excess moisture boils off. Serve hot. Bon appétit!

    Red Cabbage with Chestnuts Photo 5

History of the Red Cabbage with Chestnuts

Braised red cabbage with chestnuts has a long history in German cuisine. It was traditionally served during the autumn and winter months and was often paired with roast goose. The dish is made by slow-cooking red cabbage with onions, apple cider vinegar, balsamic vinegar, and sugar until it becomes soft and tender. The addition of roasted chestnuts adds a nutty flavor and crunch to the dish, making it a festive and delicious meal.

Tips and Tricks for Red Cabbage with Chestnuts Recipe

To make the best braised red cabbage with chestnuts, it's important to choose the right ingredients. Look for a firm and fresh head of red cabbage and make sure the chestnuts you use are roasted and not water chestnuts. When cooking the bacon, be careful not to make it too crispy, as it will continue cooking with the other ingredients later. When simmering the dish, keep an eye on the cabbage and stir occasionally to prevent burning.

Tips for presenting the dish

Braised red cabbage with chestnuts can be presented in a variety of ways. It can be served as a side dish with roasted meats or as a main course with a hearty bread. You can also sprinkle some chopped parsley or chives over the top for added color and flavor. Serve the dish hot and enjoy a traditional German meal with your family and friends.

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