Red Cabbage with Apple and Chestnut
Red cabbage with apple and chestnut is a recipe with fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g edible chestnut
- 1 kg red cabbage
- 1 onion
- 1 piece ginger (ca. 2 cm)
- 30 g clarified butter
- 0.125 l red wine
- 100 ml apple or pear juice
- 2 star anise
- 1 juniper berry
- 1 clove
- 2 tbsp sugar
- 2 tbsp Red wine vinegar
- 1 tart apple
- Salt
- pepper (ground)
Instructions
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1.
Preheat the oven to 220°C fan.
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2.
Score the chestnut shells crosswise and roast in the preheated oven until the shells split and the chestnuts are cooked, about 30 minutes. Remove, cool, and peel.
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3.
Remove outer leaves from the cabbage, halve it, cut out the core, and shred finely with a vegetable peeler. Peel and finely dice the onion and ginger; sauté both in hot clarified butter. Add the cabbage, cook briefly, then deglaze with wine and juice. Add spices and vinegar, simmer on medium heat for about 35 minutes.
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4.
Peel the tart apple, quarter it, remove seeds, and cut into pieces. After about 15 minutes of cooking, add the apple to the cabbage. Five minutes before the end of cooking, stir in the chestnuts and warm them through. Season with salt and pepper at the end and serve with Christmas goose or potato dumplings.
