Braised Red Cabbage with Chestnuts and Port

Name: Braised Red Cabbage with Chestnuts and Port
Cook time: 120 min
Total time: 120 min
Cuisine: International
Ingredients: 3 tbls olive oil; 100g pancetta or smoked bacon, cubed; 3 medium onions, finely sliced; 2 cloves garlic, crushed; 3 tbls brown sugar; 2 tbls red wine vinegar; 150 ml ruby port; 1 kg red cabbage, finely sliced; 6 juniper berries; 3 grannyt smith apples; 20 g butter; 440 g chestnuts; salt and pepper; 2 tbls parsley, finely chopped

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Cook: 120 mins

Side Dish

Ingredients

3 tbls olive oil
100g pancetta or smoked bacon, cubed
3 medium onions, finely sliced
2 cloves garlic, crushed
3 tbls brown sugar
2 tbls red wine vinegar
150 ml ruby port
1 kg red cabbage, finely sliced
6 juniper berries
3 grannyt smith apples
20 g butter
440 g chestnuts
salt and pepper
2 tbls parsley, finely chopped

Accompaniment

Description

This is an excellent dish to accompany a fillet of venison wrapped in prosciutto.

Method

1
In a large saucepan heat the oil and gently cook the pancetta or bacon, onion and garlic. Add the sugar,
vinegar, port, cabbage, juniper berries and apples. Cover and cook gently for about 1 hour, stirring from
time to time. In a small saucepan heat the butter, add the chestnuts and cook until nut brown. Add to the
cabbage and continue to cook for about 20-30 minutes. Add parsley at the end of cooking.