Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage. The following recipe takes that Austrian standard up a notch with the addition of apples, onions, bacon, and roasted chestnuts. So good! Pretty too.
Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve.
Updated from the recipe archive, first posted 2010.
Braised Red Cabbage with Chestnuts Recipe
Ingredients
- 2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips
- 1 medium onion, thinly sliced
- 1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices
- 1 large green tart apple
- 1/2 cup apple cider vinegar
- 2 Tbsp balsamic vinegar
- 6 Tbsp sugar
- 1/2 teaspoon salt, more to taste
- Freshly ground pepper
- 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped
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