Chou rouge aux chataignes

ChestnutsChop the cabbage into quarters, take out the stalk and the outer leaves and cut the rest into strips. Cook the onions and bacon, with the butter in a large pan, until the onions are brown. Add the chestnuts, mix well, and add the cabbage, celery, thyme, sugar, salt and pepper. Finally pour in the wine, cover and simmer for 1-1.5 hours.


I Red Cabbage
250g chataignes (peeled and cooked)
250g chopped streaky bacon
1 Branch of Celery
1 sprig of thyme
I tspn sugar
1 Onion chopped
1 glass of red wine
50g butter
Salt and Pepper


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