Braised Red Cabbage with Chestnuts

Share this page
Pin It
Healthy Living

Healthy Recipes
Provided by

< BACK
Braised Red Cabbage with Chestnuts

Braised Red Cabbage with Chestnuts

With slightly tart and sweet accents and aromatic caraway seasoning, braised red cabbage is an excellent foil to the richness of roasted duck. You may omit the chestnuts, if desired.

Serves 8

Prep Time 20 min

Total Time 45 min.

Ingredients

  • 2 teaspoons canola oil
  • 2 onions, halved lengthwise and thinly sliced
  • 1 head red cabbage, (about 3 pounds), halved, cored and thinly sliced
  • 2/3 cup reduced-sodium chicken broth, or vegetable broth
  • 2 teaspoons sugar
  • 1 teaspoon caraway seeds
  • 1 cup cooked peeled chestnuts, halved (see Ingredient note)
  • 1/3 cup cider vinegar
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes.

Step 2

Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes.

Step 3

Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes.


Comments



  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
  • Millitary friendly schools