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Red
Cabbage with Chestnuts �� Veg� HT�
ACC� 70mins
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Serves 4-6��
Hot Vegetarian Vegetables� Fruit� Nuts� Accompaniment��
Gluten Wheat Free� Eggless
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Ingredients
50g/2oz Butter
450g/1lb Red Cabbage, finely shredded
1 Onion, sliced
1 Large Apple, peeled and cut into 8 wedges
Salt
225g/8oz chestnuts
3 tbsp Water
1 tbsp Wine Vinegar
Extra butter
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Instructions
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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.
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2. Meanwhile,�
bring a large pan of water to
the boil and using a sharp knife,� cut the chestnuts in half.
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3.
Add the chestnuts to the pan and cook for about 20 minutes or until
tender.
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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.
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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.
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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.
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This is a lovely dish
and would be ideal to serve with the turkey at Christmas.
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