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Red Cabbage with Chestnuts    Veg  HT  ACC  70mins


Serves 4-6   Hot Vegetarian Vegetables  Fruit  Nuts  Accompaniment   Gluten Wheat Free  Eggless



50g/2oz Butter
450g/1lb Red Cabbage, finely shredded
1 Onion, sliced
1 Large Apple, peeled and cut into 8 wedges
225g/8oz chestnuts
3 tbsp Water
1 tbsp Wine Vinegar

Extra butter


1.  Melt the butter in a large saucepan, add the cabbage, onion, apple,  with salt, water and vinegar, mix well then cover tightly and cook over a very low heat for about 1 hour or until the cabbage is tender, stirring from time to time and adding more water if necessary to prevent it sticking.


2. Meanwhile,  bring a large pan of water to the boil and using a sharp knife,  cut the chestnuts in half.


3. Add the chestnuts to the pan and cook for about 20 minutes or until tender.


4. Remove the chestnuts with a slotted spoon and transfer to a bowl of iced water . This helps release the shell and skin from the nut itself. After a few minutes, remove the shell with a knife and peel off all traces of the skin.


5.  Five minutes before the end of the cabbage cooking time, add the skinned chestnuts, mix well, re-cover and continue to cook for a further 5 minutes.


6. Drain the cabbage through a colander, and return to the pan with a generous knob of butter and plenty of black pepper.  Stir lightly  to mix and serve very hot.


This is a lovely dish and would be ideal to serve with the turkey at Christmas.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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