Make Ahead

Braised cabbage with roasted chestnuts

November 15, 2010
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 This Recipe
  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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