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Red Cabbage with Chestnuts Veg HT ACC 70mins
Serves 4-6 Hot Vegetarian Vegetables Fruit Nuts Accompaniment Gluten Wheat Free Eggless
Ingredients 50g/2oz Butter Extra butter Instructions 1. Melt the butter in a large saucepan, add the cabbage, onion, apple, with salt, water and vinegar, mix well then cover tightly and cook over a very low heat for about 1 hour or until the cabbage is tender, stirring from time to time and adding more water if necessary to prevent it sticking.
2. Meanwhile, bring a large pan of water to the boil and using a sharp knife, cut the chestnuts in half.
3. Add the chestnuts to the pan and cook for about 20 minutes or until tender.
4. Remove the chestnuts with a slotted spoon and transfer to a bowl of iced water . This helps release the shell and skin from the nut itself. After a few minutes, remove the shell with a knife and peel off all traces of the skin.
5. Five minutes before the end of the cabbage cooking time, add the skinned chestnuts, mix well, re-cover and continue to cook for a further 5 minutes.
6. Drain the cabbage through a colander, and return to the pan with a generous knob of butter and plenty of black pepper. Stir lightly to mix and serve very hot.
This is a lovely dish and would be ideal to serve with the turkey at Christmas.
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