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.

Start to finish: 45 minutes
To make ahead, see below


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 or vegetable broth
2 teaspoons sugar
1 teaspoon caraway seeds
1 cup cooked peeled chestnuts, halved (see Note)
1/3 cup cider vinegar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste

  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.

  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.

  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.

Makes 8 servings, 3/4 cup each.
Per serving: 117 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 24 g carbohydrate; 3 g protein; 5 g fiber; 230 mg sodium.

Use a salt substitute to reduce soidium levels.

Ingredient note: Fresh chestnuts are in most supermarkets in the fall and early winter. To peel and cook fresh chestnuts—or for sources of precooked ones.

To make ahead: Refrigerate cabbage for up to 2 days. Reheat in a casserole with 1/2 cup water, covered, at 350°F for 40 to 50 minutes.

To cook chestnuts: Eight ounces of fresh chestnuts yields about 1 cup peeled and cooked. Using a small knife, score a cross on the flat side of each chestnut. Using a slotted spoon, dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Peel away shells and inner brown skins. If chestnuts are difficult to peel, return them to boiling water for a few seconds. Place peeled chestnuts in a large saucepan and add enough water to cover. Simmer, covered, until tender, 30 to 45 minutes. Drain and refresh with cold water.

You can find convenient cooked chestnuts in cans or vacuum-sealed containers at specialty stores or through mail-order; try,

B-man :wink: