Braised Red Cabbage with Chestnuts

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Photography Credit: Elise Bauer

Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage. The following recipe takes that Austrian standard up a notch with the addition of apples, onions, bacon, and roasted chestnuts. So good! Pretty too.

Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve.

Braised Red Cabbage with Chestnuts

Updated from the recipe archive, first posted 2010.

Braised Red Cabbage with Chestnuts Recipe

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  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Yield: Serves 8

Ingredients

  • 2 strips thick-cut bacon (about 3 ounces) 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 Tbsp balsamic vinegar
  • 6 Tbsp sugar
  • 1/2 teaspoon salt, more to taste
  • Freshly ground pepper
  • 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped

Method

1 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.

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2 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.

3 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.

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4 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.

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Braised Red Cabbage with Chestnuts

Showing 4 of 12 Comments

  • Barbara Shea

    We love red cabbage, so, tried this recipe, but for the life of us couldn’t imagine why you added roasted chestnuts. We’ve never tasted them before, so, was surprised at the lack of taste & the strange consistency of them. Also, the price of a small jar is really expensive. Next time we’ll leave out the chestnuts.

  • mady

    In the intro you say this is your regular sweet and sour red cabbage recipe with apples, onions, and chestnuts added. You really should mention that it also adds bacon. A pretty important addition since it would very much change the flavor of the dish and also incidentally makes the dish non-vegetarian.

  • The Healthy Apple

    Love this recipe; fabulous and delicious…and I love the photo. Happy Holidays! Always loving your recipes and posts!

  • Amlis

    Thank you! This was delicious. We had it for Christmas dinner with roast goose. It was superb the next day also. Beautiful!

  • Delishhh

    This is a must (except the chestnuts) for the Swedish julbord. Nice version of it. Always best the day after. Happy Holidays!

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