Braised Red Cabbage with Chestnuts
Appetizers • European
Description
During fasting, you can sauté the onion not in bacon, but in olive oil.
Ingredients
- Bacon 5 oz
- Onion 1 head
- Red Currant 0 lbs
- Green Apples 1 piece
- Apple Cider Vinegar 5 fl oz
- Sugar 6 tablespoons
- Salt ½ teaspoon
- Balsamic Vinegar 0 fl oz
- Ground Black Pepper to taste
- Canned water chestnuts 10 oz
Step-by-Step Guide
Step 1
Cut the bacon into thin strips and sauté in a well-heated skillet, covered, until all the fat is rendered and the pieces are slightly browned but not crispy.
Step 2
Add the thinly sliced onion, increase the heat, and sauté, stirring, until soft and golden.
Step 3
Meanwhile, peel the apple and cut it into small pieces. Thinly shred the cabbage.
Step 4
To the onion, add the cabbage, apples, both vinegars, and sugar. Gently mix, bring to a boil, cover, reduce the heat, and simmer for about 40 minutes until the cabbage is tender.
Step 5
Chop the chestnuts into small pieces.
Step 6
Remove the lid, add the chestnuts, increase the heat, and cook for a few more minutes, stirring, until the excess liquid evaporates. Serve hot.
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