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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion, USA
Calories: 1234
Ingredients Method

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
  • 75 ml red wine vinegar
  • 150 g roasted or cooked chestnuts peeled
  • Salt & pepper to taste

Method
 

  1. Peel the onion and cut into thin wedges.
  2. Using a pestle, crush the spices roughly in a mortar.
  3. Shred or thinly slice the cabbage.
  4. 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.
  5. Stir through then simmer for 15 minutes under cover on a low heat.
  6. Add the chestnuts and cook for a further 10 minutes.
  7. Serve warm.