Name: Red Cabbage with Chestnuts
Yield: Serves 8
Ingredients: 1 pound fresh chestnuts; 2 tablespoons vegetable oil; 1 large onion, thinly sliced; 1 2-pound head red cabbage, cored, thinly sliced; 1/2 cup red wine vinegar; 6 tablespoons water; 3 tablespoons sugar

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

Recipe information

Yield
Serves 8

Ingredients

1 pound fresh chestnuts

2 tablespoons vegetable oil

1 large onion, thinly sliced

1 2-pound head red cabbage, cored, thinly sliced

1/2 cup red wine vinegar

6 tablespoons water

3 tablespoons sugar

Preparation

Step 1
Preheat oven to 400°F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside.
Step 2
Heat oil in large pot over medium-low heat. Add onion; sauté until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with salt and pepper.

TagsSalad French European Red Cabbage Cabbage Leafy Greens Vegetable Chestnut Nut Side Starter Dinner Dairy Free Nut Free Gluten Free Vegan Vegetarian 5 Ingredients or Fewer Saute Bon Appétit

Recipe notes

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