Sunday, March 17, 2013

Braised sweet and sour red cabbage with chestnuts

olive oil
100g dried chestnuts
3 sticks of celery
2 rashers of back bacon
1 small red cabbage
1 cooking apple
3 tbsps cider vinegar
3 tbsps balsamic vinegar
1 tbsp sugar


  1. Soak the dried chestnuts in hot water for 30 minutes. Wash and chop the celery, cut the bacon into small pieces, core and slice the cabbage, and core the apple and cut into chunks.
  2. Gently fry the celery in olive oil. When it has started to soften, add the bacon and continue to fry until the bacon is done.
  3. Add all the remaining ingredients, together with enough water to barely cover. Bring to a boil, cover, reduce heat to minimum and simmer until the chestnuts and cabbage are soft.

1 comment:

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