Braised Red Cabbage With Chestnuts And Red Wine (Tuscan)
Cabbage Chestnuts Wine Tuscan
Last updated 6/12/2012 1:10:03 AM. Recipe ID 37197. Report a problem with this recipe.
Title: Braised red cabbage with chestnuts and red wine (tuscan)
Categories: Tuscan, *new-acq, Cabbage, Chestnuts, Mcrecipe
Yield: 6 Servings
2 oz Dried porcini mushrooms;
3 tb Extra-virgin olive oil
1 md Onion; minced
2 1/2 lb Red cabbage 1-medium; cored
1 1/2 c Dry red wine
1 1/2 c Vegetable broth
2 tb Red wine vinegar
1/4 ts Freshly grated nutmeg
1/2 ts Salt
Freshly ground black pepper
2 lb Chestnuts; parboiled
1. CHESTNUTS: Parboil for ten minutes, and remove the outer and inner
skins. Soak the MUSHROOMS in warm water for 1 hour. Reserving the
liquid, drain, rinse, squeeze "dry" and mince the mushrooms. Filter
the liquid and set aside.
2. Preheat oven to 350 degrees.
3. In a heavy 3-quart oven dish that has a tightly fitting cover,
heat the oil and saute the mushrooms and onion for 5 minutes over low
heat, stirring frequently until the onions are soft and buttery. Stir
in the cabbage and Cook for 10 minutes.
Add the wine, broth, vinegar, nutmeg, salt, and a generous grinding of
peper. Cover and place in the oven for 2 hours. Make sure that the
liquids are not cooking too fast; if so, add more broth.
4. Gently stir in the chestnuts and cook, covered, for another hour or
until the cabbage is tender and most of the liquid absorbed. Adjust
seasoning and serve.
SERVES 6, after 4-1/4 hours, easy. mc-PER SERVING 23% cff: 457cals;
MAKE AHEAD: Chestnuts can be skinned 1 day in advance. There are
several different kinds of chestnuts (Castanea), at least three of
which have edible fruits as fruit or vegetable, as well as in the
form of ground flour from which they make cakes, bread, polenta, and
TIP : Chestnuts are available from October through January. Chestnuts
should be firm, smooth, full, shiny and vividly brown. To prepare for
this recipe: make a cross on the flat side of each nut with a sharp
knife. Roast, boil, or bake until flesh is tender. To peel, parboil
for 10 minutes, remove inner and outer skin.
>"Cavolo in Umido con Vino Rosso e Castagne," from SOLO VERDURA, by
Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
ANNE-STORY: "True Tuscan connoisseurs (of red cabbage) always wait
until school children begin wearing their wool uniforms that ... that
presage the arrival of winter. Small wonder, then, that the following
recipe so successfully pairs this most colorful of cabbages with the
seasonal harbinger, chestnuts. To best capture the mood, serve it in
a decorative earthenware casserole with plenty of sturdy bread to
soak up the sauce."
SCAN-STORY We "always wait until school children begin wearing their
NOTES : Other ways to use chestnuts: Fresh chestnuts can be boiled,
roasted (stovetop or oven), or grilled (Place in aluminum foil
packets). Chestnut meats can be combined with vegetable broth and
baked until soft, then blended with bechamel and served as a side
dish. Dried chestnuts can be boiled until soft, pureed and plated
with sauteed greens. Recipe
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