Nutrition Facts
10 servings
10
Recipe for Red Cabbage with Apples and Chestnuts
No Reviews
Here it is presented as a rustic plate and accompanied by garlic dumplings and diced ham. After sauerkraut, it is undoubtedly one of the most consumed cabbages in traditional cuisine. It is often a second side dish offered in regional restaurants. It also earns its place of honor on game plates.
Ingredients
1 Red cabbage
3 Apple
3 Onion
2 Shallot
Salt
Pepper
1 Provence herbs
150 Bacon
1 White wine
Directions
1
Prepare all the ingredients on the work surface.
2
Slice the cabbage into thin strips and rinse it with water.
3
Bring a pot of water to a boil, add the cabbage. As soon as it starts boiling again, remove the cabbage and let it drain. Empty the water.
4
Dry the bottom of the pot, melt a small piece of butter in it, and allow the onions and chopped shallots to brown. Deglaze with the glass of white wine, then place the bacon cut into several pieces on this bed of golden onions. Season.
5
Then add a first layer of cabbage, some onions, peeled but raw, sliced or whole. To soften the acidity of the cabbage and for digestive comfort, add half of the apples cut into small pieces, the herbs, salt, and pepper. Finish with a second layer of cabbage, the remaining ingredients, the apples, and the broth. Let it cook for 45 minutes after the first simmering.
6
To finish Once the cooking is complete, add the chestnuts and gently mix them with the cabbage.
Ingredients
Ingredients
1 Red cabbage
3 Apple
3 Onion
2 Shallot
Salt
Pepper
1 Provence herbs
150 Bacon
1 White wine
Directions
Directions
1
Prepare all the ingredients on the work surface.
2
Slice the cabbage into thin strips and rinse it with water.
3
Bring a pot of water to a boil, add the cabbage. As soon as it starts boiling again, remove the cabbage and let it drain. Empty the water.
4
Dry the bottom of the pot, melt a small piece of butter in it, and allow the onions and chopped shallots to brown. Deglaze with the glass of white wine, then place the bacon cut into several pieces on this bed of golden onions. Season.
5
Then add a first layer of cabbage, some onions, peeled but raw, sliced or whole. To soften the acidity of the cabbage and for digestive comfort, add half of the apples cut into small pieces, the herbs, salt, and pepper. Finish with a second layer of cabbage, the remaining ingredients, the apples, and the broth. Let it cook for 45 minutes after the first simmering.
6
To finish Once the cooking is complete, add the chestnuts and gently mix them with the cabbage.
Notes
-
Andelle
delicious Really good and original. My suggestion: Since I was worried it might be too acidic, I added dried raisins that blended well into the mixture. And indeed, it pairs nicely! -
Gasoil75
A subtle aroma of Alsace... Excellent recipe. My suggestion: Very clear instructions: no comments. You should share your other recipes with us! -
Anne Marie
Another way to do it I do not blanch the cabbage; I sauté it with fried onions and add a glass of red wine, a glass of water, 2 pieces of sugar, and the apples towards the end of cooking so that they are soft but still firm. The same goes for the chestnuts at the end of cooking. -
Elymarine
Please provide the text you would like translated. -
gigi
These are not chestnuts but sweet chestnuts, and this dish is excellent, but white wine is not necessary.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH