Sweet and sour red cabbage cooked with bacon, apples, onions and roasted chestnuts. Great vacation site!
Looking for a festive holiday side dish? One of my favorite winter side dishes is my father’s sweet and sour red cabbage. The recipe below takes the Austrian standard up a notch with apples, onions, bacon and roasted chestnuts. So good! Pretty too.
Braised red cabbage with chestnuts
ingredients
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2 strips Thick-cut bacon (Above 3 ounces) cut crosswise into 1/4-inch strips
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1 Middle Onionthinly sliced
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1 head Red cabbageabout 2 pounds, quartered, hard core removed, quarters sliced into 1/4-inch thick
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1 big green tart apple
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1/2 Cup Apple Cider Vinegar
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2 tablespoon balsamic vinegar
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6 tablespoon sugar
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1/2 teaspoon Saltmore to taste
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Fresh ground black pepper
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8th ounces can or glass roasted chestnuts (NOT water chestnuts), roughly chopped
method
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Cook bacon:
Slowly cook the bacon sticks in a large skillet (with a lid) over medium-high heat until most of the fat has drained and the bacon is lightly browned and not crisp.
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Add onions:
Add the sliced onions, increase the heat of the pan to medium-high and cook, stirring frequently, until the onions are soft and lightly browned.
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Add cabbage, apples, vinegar, sugar:
While the onions are cooking, peel the apple and cut into 1/2 inch thick pieces. Once the onions are done, add the chopped cabbage, chopped apple, apple cider vinegar, balsamic vinegar, and sugar. Swirl gently to combine. Bring to a simmer, cover the pan, reduce the heat and simmer until the cabbage is cooked through and tender, about 40 minutes.
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Add chestnuts:
Uncover the pan. Add the chopped roasted chestnuts. Season with salt and pepper. Increase the heat to boil off excess moisture for a few minutes.
Serve hot.
| nutritional information (per serving) | |
|---|---|
| 245 | calories |
| 5g | Fat |
| 46g | carbohydrates |
| 6g | protein |
