Confit of Red Cabbage with Chestnuts Recipe

Ingredients:

• 1 medium-sized red cabbage
• 300g chestnuts, roasted and peeled
• 1 red onion, sliced thinly
• 1 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tbsp. brown sugar
• 2 bay leaves
• 4 cloves
• 1 cinnamon stick
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 160°C/320°F.
2. Chop the red cabbage into thin strips and set aside.
3. Heat olive oil in a large ovenproof casserole dish over medium-high heat.
4. Add the sliced onion and cook until softened and lightly caramelized.
5. Add the red cabbage to the casserole dish and stir to coat in the onion mixture.
6. Add the bay leaves, cloves, cinnamon stick, red wine vinegar, brown sugar, salt, and pepper to the casserole dish and stir well.
7. Add the chestnuts to the casserole dish, scattering them evenly amongst the cabbage.
8. Cover your casserole dish tightly with a baking sheet and bake in the preheated oven for about 2 hours.
9. Stir the cabbage every 30 minutes to ensure that it cooks evenly.
10. Remove the baking sheet and continue to cook uncovered for another 30 minutes or until the cabbage is tender and caramelized.
11. Remove your casserole dish from the oven and serve.

Verdict

This confit of red cabbage with chestnuts recipe is a fantastic side dish that’s perfect for special occasions. The sweetness from the chestnuts pairs beautifully with the slightly sour taste of the red cabbage. The warm spices like cinnamon and cloves add a nice depth of flavour that’s perfect for autumn and winter. This recipe is easy to make and is sure to impress your guests.

Serving Suggestions

This confit of red cabbage with chestnuts is a great side dish for roasted meats like pork, beef, or lamb. It also pairs well with poultry dishes like roasted turkey or chicken. You can even serve it with mashed potatoes or quinoa for a vegetarian option. It’s a versatile dish that’s sure to be a hit at your next dinner party or holiday gathering.