Chestnut and Red Cabbage Sauté

Oxmoor House
Serve a hefty 1/4 cup of this savory accompaniment over each slice of Brined Pork Roast.


2 1/2 cups


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2 tablespoons butter
1 small onion, diced
1 cup coarsely chopped mushrooms
2 cups coarsely chopped red cabbage
1 cup diced chestnuts from a jar*
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon cider vinegar


Prep: 9 Minutes
Cook: 17 Minutes

Melt butter in a large skillet over medium heat; add onion, and sauté 3 minutes or until tender. Add mushrooms; sauté 2 minutes. Add cabbage and chestnuts; sauté 2 minutes. Stir in sugar and salt; cover and simmer 10 minutes or until cabbage is tender. Stir in vinegar.

*Look for whole chestnuts sold in jars at Williams-Sonoma or other cook stores.

Created date

August 2009