ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chestnut and Red Cabbage Sauté

Prep time 9 mins
Cook time 17 mins
Yield 2 1/2 cups
Serve a hefty 1/4 cup of this savory accompaniment over each slice of Brined Pork Roast


  • 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

How to Make It

  1. 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.

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

Christmas With Southern Living