Braised Red Cabbage with Chestnuts and Petits Pois

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This dish is a perfect accompaniment to game birds, but it can also be served on its own as a light meal.


  • 875g-1 kg (-2lb) red cabbage


Cut the red cabbage in half, remove the core, and slice into smallish pieces. Put the stock, butter and vinegar into a casserole or heavy-based saucepan and place the pan over a medium heat.

When the butter has melted, add the dill seeds, the peppercorns and the sliced cabbage. Stir to mix thoroughly; then bring the liquid up to boiling point, cover the dish and lower the heat to simmer