Braised Red Cabbage with Chesnuts and Apples
(Chou rouge aux marrons et aux pommes)

Serves 4-6

There are several regional variations on this recipe it was difficult to choose which one to include. Chou rouge a la flammande has apples, a la limousine has chesnuts. This has it all, with some Alsatian Riesling and bacon as well – serve it with grilled sausages, pork chops or roasts, and the same wine as used in the cooking. It is also fantastic with Christmas Goose.

Ingredients

1 Red cabbage
3 tablespoons unsalted butter
1 onion, halved and thinly sliced
75g bacon lardons
3 cooking apples, peeled, cored and chopped
200g vacuum-packed whole peeled chestnuts
2 teaspoons course sea salt
250ml dry white wine, preferably Riesling
1 tablespoon sugar

Method

Cut cabbage in quarters, then core and slice thinly.

Melt 2 tablespoons of the butter in a saute pan. Add the onion and lardons and cook until soft, about 3 minutes.

Add the remaining butter, the cabbage, apples and chesnuts and stir well. Season with salt, then add the wine, sugar and 250ml water.

Bring to the boil, boil for 1 minute, then cover and simmer gently until the cabbage is tender, about 45 minutes.

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