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Braised Red Cabbage with Chestnuts

Braised Red Cabbage with Chestnuts
  • Meal

    Side Dish

  • Cusine



2 strips thick-cut bacon cut crosswise into 1/4-inch strips

1 medium onion, thinly sliced

1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices

1 large green tart apple

1/2 cup apple cider vinegar

2 tablespoons balsamic vinegar

6 tablespoons sugar

1/2 teaspoon salt, more to taste

Freshly ground pepper

8 ounces canned or jarred roasted chestnuts , roughly chopped


Cook the bacon: Cook the bacon batons slowly in a large sauté pan (with cover) on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp. Add onions: Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned. Add cabbage, apples, vinegars, sugar: While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through and soft, about 40 minutes. Add chestnuts: Uncover the pan. Add the chopped roasted chestnuts. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes. Serve hot.