Mulled red cabbage with chestnuts
Braised red cabbage is an essential side dish to accompany roast turkey, goose or duck. I had some leftover mulled wine and I thought I might as well cook the cabbage in it. I added more spices and some chestnuts to make it even more festive. This mulled red cabbage with chestnuts was actually a great success – it complimented my Xmas roast really well – I’ll certainly make it again! I don’t like my cabbage (and mulled wine) too sweet, but if you have a sweet tooth add more sugar or some honey/maple syrup.
Ingredients
Method
- Thinly slice or shred the cabbage then scatter it loosely into a heavy-based, deep saucepan.
- Add the onion, sugar and spices, then pour over the mulled wine.
- Gently bring to a simmer, cover and cook for approx. 30 minutes until tender or longer if you like your cabbage really soft.
- Turn off the heat and stir in the chestnuts. Let it rest for 5 minutes, then it’s ready to serve.