Red Cabbage with Chestnuts and Apples is a typical autumn side dish that goes well with meats, especially pork. It can also be turned into a soup by eliminating the apples and adding an adequate amount of water. This recipe will leave you with the flavors of each ingredient, without one overpowering the other… the result is really excellent.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 21 oz cleaned red cabbage
- 2 medium apples
- 1 large onion
- 10.5 oz cooked and peeled chestnuts
- to taste salt and chili
- 6 tablespoons extra virgin olive oil
Preparation
About fifteen minutes beforehand, boil the chestnuts after having previously notched them.
Wash the red cabbage, cut it into strips, place it in a high-edged non-stick pan with a scant glass of water, and start cooking it.
Peel and chop the apples, slice the onion, and add everything to the cooking cabbage.
Season with salt and chili to taste and pour in 5 tablespoons of oil.
Once the chestnuts are ready, peel them and add them to your preparation.
Let everything simmer for about 5 minutes, being careful not to let your dish dry out too much.
If needed, add more water, but make sure it’s hot.
Turn off the heat, pour the last tablespoon of oil over the Red Cabbage with Chestnuts and Apples, and serve hot.
Notes
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