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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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More Vegetable Accompaniment� Recipes� | ��What's in Season� |� Growing Vegetables

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Key techniques required to make this recipe

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Chop to � To cut into pieces of approximately the same size.

Slice to - �To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
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Freeze/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian �Main Course Recipes�� |� Vegan recipes

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