serves
6
prep
20 minutes
cook
1:20 hour
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
1:20
hour
difficulty
Mid
level
Ingredients
- 20 g lard or 1 tbsp olive oil
- 1 large onion, thinly sliced
- ½ small (about 500 g) red cabbage, thinly sliced
- 80 ml (⅔ cup) red wine
- 2 tbsp apple cider vinegar
- 2 granny smith apples, peeled, core removed, thinly sliced
- 1 tbsp caster sugar
- 2 bay leaves
- 3 cloves
Glazed chestnuts
- 350 g frozen chestnuts (see Note), defrosted, peeled or canned chestnuts (see Note), drained
- 150 g caster sugar
- 15 g butter, chopped
Instructions
1. Melt lard in a large pan over medium heat. Add onion and cook for 3 minutes or until softened. Add cabbage and cook for a further 2 minutes or until starting to soften. Add wine and 1 tbsp vinegar, and cook, stirring, for 2 minutes or until reduced by half. Stir in apples, sugar, bay leaves and cloves. Cover with a tight-fitting lid and cook, stirring occasionally, for 1 hour or until cabbage is tender and liquid has almost evaporated. Add a little water if necessary. Transfer cabbage to a bowl, stir in remaining 1 tbsp vinegar and cool.
2. To make glazed chestnuts, preheat oven to 210°C. Place chestnuts in a roasting pan and add 1 cm water. Roast for 8 minutes or until chestnuts are tender.
3. Place sugar in a frying pan over medium heat. Cook, without stirring, until sugar dissolves. Bring to the boil and cook for 3 minutes or until syrup turns golden brown. Remove from heat and add 1 tbsp cold water to arrest cooking; be careful as mixture will spit. Stir in butter and chestnuts, return to medium heat and cook for 2 minutes or until chestnuts are glazed. Serve with cabbage.
Note
• Frozen chestnuts are from specialist food shops and cheznuts.com.au. Canned chestnuts are from delis and selected greengrocers. Fresh chestnuts may be used when in season. To prepare, preheat oven to 200°C. Using a sharp knife, make a slit in chestnut shells. Bake on an oven tray for 15 minutes or until tender. Continue recipe from Step 3.
As seen in Feast Magazine, Issue 14, pg 55. Photography by Sean Fennessy
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
