Stewed red cabbage with chestnuts
4 servings
60 minutes
Braised red cabbage with chestnuts is a dish filled with coziness and warmth. This recipe has its roots in traditional European cuisine, where cabbage side dishes have always held a place of honor on the table. Tender, sweet-and-sour cabbage infused with the aroma of balsamic and apple vinegar acquires a rich flavor that harmoniously complements the sweetness of apples and the tenderness of chestnuts. Bacon adds depth and a slight salty note, while caramelized onions enhance the sweet nuances of the dish. This cabbage pairs perfectly with roasted meats, especially duck or pork, and also makes a wonderful standalone dish. Its rich flavor and warming texture make it an excellent choice for autumn and winter dinners, creating an atmosphere of comfort and home warmth.
1
Cut the bacon into thin strips and fry in a well-heated pan, covered, until all the fat is rendered and the pieces are slightly browned but not crispy.
- Bacon: 90 g
2
Add thinly sliced onion, increase the heat, and sauté, stirring, until soft and golden.
- Onion: 1 head
3
Meanwhile, peel the apple and cut it into small pieces. Thinly slice the cabbage.
- Green apples: 1 piece
- Red cabbage: 1 kg
4
Add cabbage, apples, both vinegars, and sugar to the onions. Gently mix, bring to a boil, cover, reduce heat, and simmer for about 40 minutes until the cabbage is soft.
- Red cabbage: 1 kg
- Green apples: 1 piece
- Apple cider vinegar: 0.5 glass
- Sugar: 6 tablespoons
- Balsamic vinegar: 2 tablespoons
5
Cut the chestnuts into small pieces.
- Roasted canned chestnuts: 230 g
6
Open the lid, add the chestnuts, increase the heat, and cook for a few more minutes, stirring until the excess liquid evaporates. Serve hot.
- Roasted canned chestnuts: 230 g
- Freshly ground black pepper: to taste
