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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
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Ingredients
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1 medium onion, diced
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1 tablespoon of olive oil
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1 tablespoon of brown sugar
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1 medium red cabbage, Julienne (thinly sliced)
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2 apples, grated
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fresh ground salt
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3/4 cup red wine
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7 to 8 oz of roasted chestnuts (skin removed) – we like Minerve chestnuts
Directions
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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.
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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.
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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.
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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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