Red Cabbage, Chestnuts & Cranberries

I served this dish alongside my attempt at toad in the hole. The toad in the hole still needs a little work on it, I haven’t quite mastered Yorkshire pudding yet, but the red cabbage was delicious. The combination of ingredients was inspired from a couple of different recipes which I merged together. Its a really festive vegetable dish that could be served alongside any type of meat and potatoes. I particularly think it would suit mashed potato and roast turkey or pork. 

Print Recipe
Red Cabbage, Chestnuts & Cranberries
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Peel and thinly slice the onion.
  2. Shred the red cabbage in to thin strips.
  3. Add the red cabbage and onion to a large frying pan with the rapeseed or olive oil.
To Cook:
  1. Heat the frying pan over a medium heat and fry the contents for 5 minutes.
  2. Add the cinnamon stick and cloves to the pan in a way that is easy to remove at the end. I have a spoon from Joseph Joseph that I can put them in. It acts like a little basket and seals shut.
  3. Keep frying for 5 more minutes.
  4. Make up the vegetable stock.
  5. Lower the heat down on the pan and pour in the stock.
  6. Add in the balsamic vinegar and leave to gently simmer for another 10 minutes.
  7. Meanwhile, break up the chestnuts in to small pieces and weigh out the cranberries.
  8. After 10 minutes, add both the chestnuts and cranberries to the pan and stir well. Leave to continue simmering for a further 10 minutes.
  9. Before serving, remember to remove the cinnamon stick and cloves.
  10. Serve as an accompaniment to roasted meat, sausages, lentils or potatoes. Enjoy.


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