Red Cabbage With Chestnuts

Red Cabbage with Chestnuts
Yields 12 servings
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In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.


  • 1 pound fresh chestnuts
  • 2 tablespoons olive 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


  • Preheat oven to 400 deg. 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.
  • Heat oil in large pot over medium-low heat. Add onion; saute 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 pepper.

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