Red cabbage with apple and chestnuts; as delicious as it is beautiful.
It may be controversial but I love all the sides to a roast dinner more than I love the centerpiece and for me red cabbage is a vital winter season side. This recipe is simple yet layered with flavour and will have everyone wanting more.
The apple (in it's three forms) brings sweetness while the chestnuts bring a welcome bit of texture.
Think of this dish like you would a stew, long low cooking to bring out its natural deliciousness and it always tastes better the next day when the flavours have had time to develop and mingle.
Time: 2hrs (not all hands on)
5-600g (18oz) Red Cabbage (sliced)
1 red onion (sliced)
2 tsp salt
1 tsp cinnamon
pinch ground cloves
1 tbsp light brown sugar
200ml apple juice
1 apple (peeled and cut into 1cm chunks)
100g cooked chestnuts (roughly chopped)
Add the cabbage, onion, salt, spices, sugar, apple juice and cider to a large pan and place over a medium to high heat. Stir together and bring to the boil. Simmer with the lid off for 10mins.
Place the lid on the pan and turn down the heat, simmer gently for 1hr, stirring occasionally.
After an hour add in the apple and chestnuts and cook for a further 30mins until all the liquid has nearly gone, the apple is starting to fall apart and everything is tender.
Taste for seasoning, serve and enjoy.