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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