Braised red cabbage with chestnuts
Braised red cabbage is a must side dish for a Christmas dinner – particularly if the roast is goose or duck. This version has added spices & chestnuts, which make it extra special. It’s fine to reheat, so you can it cook it in advance for special occasions when you know you’ll be busy.
Ingredients
Method
- Peel the onion and cut into thin wedges.
- Using a pestle, crush the spices roughly in a mortar.
- Shred or thinly slice the cabbage.
- Heat the oil in a heavy -based pan, gently fry the onion for 5 minutes. Add the cabbage and, under cover, braise for 5 minutes. Season with salt and pepper, then add the spices, sugar and the vinegar.
- Stir through then simmer for 15 minutes under cover on a low heat.
- Add the chestnuts and cook for a further 10 minutes.
- Serve warm.