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Braised Red Cabbage with Chestnuts

Braised Red Cabbage with Chestnuts
  • Category

    Side Dish

  • Cusine

    German

What do you need?
How to make?

Ingredients

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

Directions

Cook the bacon batons slowly in a large sauté pan on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.

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.

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.

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.