If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Serves 6-8 (as a side dish)
- 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
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
Genius Recipes for a Genius Labor Day
Beans! Pimento cheese! pies!
Genius recipes for a genius Labor Day.
Ways to a money-saving kitchen.
Alice Waters's favorite tools.
The Hudson Valley's where it's at.
Get your shine on.