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Braised Red Cabbage with Chestnuts

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  45 Minutes
  8 servings, 3/4 cup each
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.

Make Ahead Tip: 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.
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 broth or vegetable broth
2 teaspoons  sugar
1 teaspoon  caraway seeds
1 cup  cooked peeled chestnuts, halved (see Ingredient note)
1/3 cup  cider vinegar
1/2 teaspoon  salt, or to taste
Freshly ground pepper  to taste

Tip: 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.
Braised Red Cabbage with Chestnuts Recipe at
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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each
Calories: 117
Sodium: 230mg
Fiber: 5g
Carbohydrates, Total: 24g
Protein: 3g
% Cal. from Fat: 15%
Fat. Total: 2g
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