Braised Red Cabbage with Chestnuts and Port Recipe at MyDish

Braised Red Cabbage with Chestnuts and Port

5 stars based on 2 reviews Rate this Recipe

Method

  • 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.
  • Ingredients

    • 3 tbls olive oil
    • 100g pancetta or smoked bacon, cubed
    • 3 medium onions, finely sliced
    • 2 cloves garlic, crushed
    • 3 tbls brown sugar
    • 2 tbls red wine vinegar
    • 150 ml ruby port
    • 1 kg red cabbage, finely sliced
    • 6 juniper berries
    • 3 grannyt smith apples
    • 20 g butter
    • 440 g chestnuts
    •  salt and pepper
    • 2 tbls parsley, finely chopped

    By Views 1890  Added Sun Nov 21 2010


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