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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.
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.
Hi Mady, good point! Thanks for directing me to the omission. I’ve made the clarification to the headnotes.
Love this recipe; fabulous and delicious…and I love the photo. Happy Holidays! Always loving your recipes and posts!
Thank you! This was delicious. We had it for Christmas dinner with roast goose. It was superb the next day also. Beautiful!
This is a must (except the chestnuts) for the Swedish julbord. Nice version of it. Always best the day after. Happy Holidays!
I cooked this dish on Christmas Eve using an organic red cabbage, and organic fresh chestnuts I received by accident in the weekly box of organic food I have delivered (a lucky accident!). If you have access to local, fresh chestnuts I highly recommend roasting and using them – so sweet and moist – what a difference they make! The dish was perfect – not too sweet, not too sour. Lovely!
I made this for Christmas Eve dinner and it was wonderful. Easy to put together and nice that it is a stovetop dish. Will definitely make again.
I want to cook this curry. But red cabbage doesn’t have in my country.Now i am cooking with green cabbage . Is ok?
Yes, it will be delightful as well with green cabbage. ~Elise
I make a form of red cabbage I learned from my godmother – which she learned from her Danish grandmother. Very similar, only no chestnuts in the original recipe, and I think they can only make it better (along with the bacon – bacon makes everything better, no?). Grandmother Kirk’s recipe is red cabbage, apple cider vinegar, some water, apples, butter, and yes, wait for it, grape jelly. How much of everything depends on the size of the red cabbage. Simmer all of the above for a couple of hours and you have heaven in a pot. We have it every Christmas along with apple saka (sp?) I’m adding chestnuts this year.
Do you leave the rendered bacon fat in the pan? or do you drain it out?
You leave it in the pan. ~Elise
I have a recipe for Rode Kool that I love dearly. Sweet/sour braised red cabbage with apples and pears. I’m really liking the addition of chestnuts. I’ve also never used balsamic vinegar in my cabbage. I’m loving this version.. What a festive dish.