Red Wine–Braised Red Cabbage with Apples and/or Chestnuts

Name: Red Wine–Braised Red Cabbage with Apples and/or Chestnuts
Yield: Serves 6
Cuisine: French
Ingredients: 2 apples (I love Honeycrisp), peeled, cored, and cut into 12 slices per apple; 24 cooked, peeled chestnuts (optional); Salt (start with 3 teaspoons); ¼ cup (60 ml) schmaltz, duck fat, or butter; 2 cups (220 g) sliced onion; 1 bay leaf; 1 tablespoon sugar; 3 tablespoons red wine vinegar; 6 to 8 ounces (200 g) bacon, cut into thin strips or ¼-inch lardons; 1 red cabbage, core removed and thinly sliced; 1 cup (240 ml) red wine; 30 grinds pepper, or more to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is a very popular side dish in Alsace. It couldn’t be more basic or delicious. Apples are added towards the end and should still have some bite when served. I also love to add peeled, halved chestnuts when they’re available. They could be added instead of the apples or in addition to them. It makes a great fall dish to accompany roasted duck, goose, pork, or stuffed veal breast. If you have one, cook this in an enameled cast-iron Dutch oven.