Serve a hefty 1/4 cup of this savory accompaniment over each slice of Brined Pork Roast.
This recipe goes with Brined Pork Roast with Chestnut and Red Cabbage Sauté
Oxmoor House JUNE 2006
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.
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