Braised Red Cabbage with Chestnuts (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Braised Red Cabbage with Chestnuts

http://www.eatingwell.com/recipes/braised_red_cabbage_with_chestnuts.html

From EatingWell:  Fall 2004

With slightly tart and sweet accents and aromatic caraway seasoning, braised red cabbage is an excellent foil to the richness of roasted duck. You may omit the chestnuts, if desired.

8 servings, 3/4 cup each | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes.
  2. Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes.
  3. Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes.

Nutrition

Per serving : 117 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 24 g Carbohydrates; 3 g Protein; 5 g Fiber; 230 mg Sodium; 510 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 2 vegetable, 1/2 fat

Tips & Notes