Make Ahead

Braised cabbage with roasted chestnuts

by:
November 15, 2010
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Braised cabbage with roasted chestnuts
  • Serves 6-8 (as a side dish)
Author Notes

This is one of my favorite winter dishes: choux rouge braisé aux marrons. It requires very few ingredients and preparation but much time on the stove on low heat – it’s one of the original “slow foods” —Culinista Annouchka

What You'll Need
Ingredients
  • 1 medium onion, diced
  • 1 tablespoon of olive oil
  • 1 tablespoon of brown sugar
  • 1 medium red cabbage, Julienne (thinly sliced)
  • 2 apples, grated
  • fresh ground salt
  • 3/4 cup red wine
  • 7 to 8 oz of roasted chestnuts (skin removed) – we like Minerve chestnuts
Directions
  1. In a large dutch oven heat 1 tablespoon of olive oil over medium heat. Add the onion & sugar and brown for a few minutes until the sugar is dissolved & the onions are fragrant.
  2. Then add the cabbage, the apples, salt & red wine, reduce the heat to low and let simmer for several hours (1.5 to 2 hours depending on the size of the cabbage), while stirring sporadically, making sure the cabbage doesn’t get stuck to the bottom of the pan.
  3. When the cabbage is cooked through [it will have reduced by half, have a deep purple hue and be extremely fragrant] add in the roasted chestnuts, breaking them up delicately and tossing them with the rest of the cabbage. Serve warm.
  4. The braised cabbage can keep for several days in an air tight container in the fridge, it simply needs to be heated through before eating.
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  • AntoniaJames
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  • Rita Banci
    Rita Banci
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9 Reviews

Luciemom
Luciemom November 23, 2013
Could you make this in a slow cooker?
 
AntoniaJames
AntoniaJames November 30, 2010
Just want to add that I served this to Mr T last night and his immediate comment was "This cabbage is delicious! What did you put in it?" The food around here is generally pretty good, so that kind of response is a real compliment! He was very happy when I saved him a small bowl to eat with his lunch today.This recipe is a classic. ;o)
 
AntoniaJames
AntoniaJames November 29, 2010
I made this yesterday and sampled some then. Tasty indeed!! Had it again today, and noticed that the flavor had improved quite a bit overnight. Then I stirred into it some cranberry fig relish. Even better. Plus, the deep, beautiful jewel-like color is just wonderful on a late autumn day. ;o)
 
Culinista A.
Culinista A. November 30, 2010
I totally agree, it is much better the day after! Have never had it w/ the relish though, a must try! Thanks Antonia
 
Midge
Midge November 15, 2010
Love this for Thanksgiving; might have to go on our menu. Thanks CA.
 
AntoniaJames
AntoniaJames November 15, 2010
Beautiful! So simple, and so tasty looking. I picked up a head of red cabbage at the Farmers' Market the other day, with no particular dish in mind. I'm making this! Thanks for posting the recipe! ;o)
 
Culinista A.
Culinista A. November 15, 2010
Its my grandmother's recipe! She will be thrilled you are trying it.
 
Rita B.
Rita B. November 15, 2010
I agree with you. I adore it! I make it quite the same way but I've never thought of adding roasted chestnuts. Good idea!
 
Culinista A.
Culinista A. November 15, 2010
The chestnuts are the best part! Thank you Rita