Braised red cabbage with chestnuts
25 Mar 2015
Prep Time
5 minutes
Cook Time
35 minutes
Total Time
40 minutes
Background
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
- 1 small head of red cabbage
- 1 Tbsp olive oil
- 1 medium red onion
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 3 Tbsp of cane sugar
- 75ml red wine vinegar
- 150g roasted or cooked chestnuts (peeled)
- Salt & pepper to taste
Instructions
- 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.
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Categories
- Meal Type: - Dinner - Side
- Cuisines: - Fusion - USA
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Nuts & Seeds - Other Vegetables
- Health and Diet: - Dairy Free - Gluten Free - Vegan
- Skill Levels: - Easy
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