Braised Red Cabbage with Chestnuts

Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!

Braised Red Cabbage with Chestnuts
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
Elise Bauer

Braised Red Cabbage with Chestnuts

Prep Time 10 mins
Cook Time 60 mins
Total Time 70 mins
Servings 8 servings


  • 2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips

  • 1 medium onion, thinly sliced

  • 1 head red cabbage, 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 black pepper

  • 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped


  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.

    Elise Bauer
    Elise Bauer
  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.

    Elise Bauer
    Elise Bauer
  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.

Braised Red Cabbage with Chestnuts
Elise Bauer
Nutrition Facts (per serving)
245 Calories
5g Fat
46g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 245
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 11mg 4%
Sodium 343mg 15%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 23%
Total Sugars 26g
Protein 6g
Vitamin C 47mg 234%
Calcium 63mg 5%
Iron 1mg 7%
Potassium 622mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.