Braised Red Cabbage with Chestnuts

Braised Red Cabbage with Chestnuts Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage. The following recipe takes that Austrian standard up a notch with the addition of apples, onions, bacon, and roasted chestnuts. So good! Pretty too.

Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve.

Ingredients

  • 2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips
  • 1 medium onion, thinly sliced
  • 1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices
  • 1 large green tart apple
  • 1/2 cup apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons sugar
  • 1/2 teaspoon salt, more to taste
  • Freshly ground pepper
  • 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped