Best Red Cabbage With Chestnuts Recipes

RED CABBAGE WITH CHESTNUTS

Steps:

• Preheat oven to 400°F.
• Using small knife, cut an X in each chestnut.
• Place in roasting pan.
• Bake until shells loosen, about 35 minutes.
• Cool slightly.
• Remove hard shell and brown skin from each nut.
• Set aside.
• Heat oil in large pot over medium-low heat.
• Add onion; sauté until soft, about 5 minutes.
• Add cabbage, vinegar, water and sugar.
• Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes.
• Add nuts; cook until warm, about 10 minutes longer.
• Season with salt and pepper.

BRAISED RED CABBAGE

Steps:

• Pour off and discard any tough or wilted leaves from the cabbage. Cut away and discard the core from the cabbage. Cut it into thin julienne.
• Heat the oil in a heavy skillet and add the onion and cabbage and cook, stirring, until wilted. Add the apple, broth, vinegar, honey, cloves, salt and pepper. Blend well.
• Cover and cook 15 minutes, stirring often. Add the butter, stir and blend well.

RED CABBAGE WITH CHESTNUTS

Steps:

• Sauté the onions in the goose fat or vegetable oil in a large casserole or Dutch oven for about 5 minutes, or until translucent. Add the cabbage, sauté for a few minutes, and then stir in the wine.
• Add the clove, the bay leaf, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 30 minutes.
• Stir in the apples, cover, and let cook for another 45 minutes. Finally, add the chestnuts, and cook for 15 more minutes. Just before serving, fish out the bay leaf and stir in the vinegar. Adjust seasonings to taste.

BRAISED RED CABBAGE WITH CHESTNUTS, BACON AND APPLES

Steps:

• Preheat oven to 325 degrees.
• Bring a saucepan of water to the boil. Score the chestnuts and drop them into the boiling water. Let simmer 2 minutes. Turn off heat and leave chestnuts in the water. Extract 2 or 3 at a time and peel them, carefully removing the inner skin that clings to the nutmeats. If the process becomes too difficult, bring the water to the boil again to help loosen the skins. When all the chestnuts are peeled, set aside.
• Cut the cabbage in quarters, remove any wilted leaves, cut out the core and slice each quarter approximately 1/4 inch thick. Set aside.
• Remove rind from bacon. Cut into lardons and fry gently until the bacon bits are brown and crisp. Drain the bacon bits and set aside.
• Chop the onion coarsely and saute in the bacon fat until it starts to brown. Set aside.
• Peel and core the apples and cut into chunks.
• In a medium-sized casserole dish, arrange the cabbage, bacon, onion, apples and chestnuts. Bury the bay leaves and the crushed clove of garlic in the center. Sprinkle with freshly ground pepper. Add the wine.
• Bring the broth to a boil in a separate saucepan and pour broth over the cabbage mixture. Cover the dish with aluminum foil and place in preheated oven. Bake for 1 hour. Remove foil and if there is still a lot of liquid in the dish, raise heat to 400 degrees. Continue baking for another 30 minutes until the top starts to brown. Remove the bay leaves. Serve immediately.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

RED CABBAGE WITH CHESTNUTS

Steps:

• Preheat oven to 400°F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside.
• Heat oil in large pot over medium-low heat. Add onion; sauté until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with salt and pepper.