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
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
 

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.

 

 

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

 Follow us 

Share