Red Cabbage With Chestnuts
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
450 g
Chestnut (fresh)2 tbsps
Vegetable Oil1 large
Onion (thinly sliced)1 cup
Red Wine Vinegar6 tbsps
Water3 tbsps
SugarDirections:
1
Remove hard shell and brown skin from each nut
2
Preheat oven to 400°F
3
Using small knife, cut an X in each chestnut
4
Place in roasting pan
5
Bake until shells loosen, about 35 minutes
6
Cool slightly
7
Set aside
8
Heat oil in large pot over medium-low heat
9
Add onion; sauté until soft, about 5 minutes
10
Add cabbage, vinegar, water and sugar
11
Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes
12
Add nuts; cook until warm, about 10 minutes longer
13
Season with salt and pepper
14
Preheat oven to 400°F
15
Using small knife, cut an X in each chestnut
16
Place in roasting pan
17
Bake until shells loosen, about 35 minutes
18
Cool slightly
19
Remove hard shell and brown skin from each nut
20
Set aside
21
Heat oil in large pot over medium-low heat
22
Add onion; sauté until soft, about 5 minutes
23
Add cabbage, vinegar, water and sugar
24
Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes
25
Add nuts; cook until warm, about 10 minutes longer
26
Season with salt and pepper