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Chapter: Vegetable Recipes: Greens
Section: Cabbage
Recipe: Red Cabbage with Chestnuts

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Red Cabbage with Chestnuts
In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour

1 pound fresh chestnuts
2 tablespoons olive oil
1 large onion, thinly sliced
1 2-pound head red cabbage, cored, thinly sliced
1/2 cup red wine vinegar (hmm...paleo substitute?)
6 tablespoons water
3 tablespoons sugar (for Paleo-use honey)

Preheat oven to 400 deg. F. Using small knife, cut an X in each chestnut.
Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool
slightly. Remove hard shell and brown skin from each nut. Set aside. Heat
oil in large pot over medium-low heat. Add onion; saute until soft, about 5
minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage
is tender, stirring occasionally, about 40 minutes. Add nuts; cook until
warm, about 10 minutes longer. Season with pepper.

From Bon Appetit December 1997
section picture
Sommai Larkjit / FreeDigitalPhotos.net 10099644