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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium red cabbage
  • 1 red onion thinly sliced
  • 1 star anise
  • 1 cinnamon stick
  • 2 or more Tbsp muscovado sugar
  • 1 Bay leaf
  • Pinch of salt and ground pepper
  • 1 cup of mulled wine
  • 2 Tbsps. of chopped chestnuts

Method
 

  1. Thinly slice or shred the cabbage then scatter it loosely into a heavy-based, deep saucepan.
  2. Add the onion, sugar and spices, then pour over the mulled wine.
  3. Gently bring to a simmer, cover and cook for approx. 30 minutes until tender or longer if you like your cabbage really soft.
  4. Turn off the heat and stir in the chestnuts. Let it rest for 5 minutes, then it’s ready to serve.