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Chestnut and Red Cabbage Sauté

Chestnut and Red Cabbage Sauté

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

  • Yield: 2 1/2 cups
  • Cook time: 17 Minutes
  • Prep time: 9 Minutes


  • 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


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.