Braised Red Cabbage with Chestnuts and Port

This is an excellent dish to accompany a fillet of venison wrapped in prosciutto.


In a large saucepan heat the oil and gently cook the pancetta or bacon, onion and garlic. Add the sugar,
vinegar, port, cabbage, juniper berries and apples. Cover and cook gently for about 1 hour, stirring from
time to time. In a small saucepan heat the butter, add the chestnuts and cook until nut brown. Add to the
cabbage and continue to cook for about 20-30 minutes. Add parsley at the end of cooking.


Olive Oil 3 Tbls
Pancetta Or Smoked Bacon, Cubed 100g
Onions, Finely Sliced 3 Medium
Garlic, Crushed 2 Cloves
Brown Sugar 3 Tbls
Red Wine Vinegar 2 Tbls
Ruby Port 150 Ml
Red Cabbage, Finely Sliced 1 Kg
Juniper Berries 6
Grannyt Smith Apples 3
Butter 20 G
Chestnuts 440 G
Salt And Pepper
Parsley, Finely Chopped 2 Tbls

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