Sunday, January 20, 2013

Red cabbage with figs and chestnuts

Following my intuition rather than a recipe I broke my red cabbage routine. The original recipe contains apples and onions which gave the distinct savoury-sweet flavour.
This time I used dry golden figs and cooked chestnuts to add sweetness and body. I was happy to find that the cabbage was no longer merely a side dish but had been transformed into a filling meal.

Red Cabbage with Figs and Chestnuts

2 tbs butter
1/2 head of red cabbage, thinly sliced
4 dry figs, thinly sliced
100g cooked chestnuts, minced
5 splashes of Tabasco sauce
1 tbs balsamic vinegar
1 tbs paprika powder
1 ts thyme
2 cups of water
salt and pepper to taste
fresh greens to decorate

Melt the butter in a large pot over medium heat. Add the cabbage and braise until slightly wilted, about 5 minutes. Add the figs and the chestnuts and stir. Add Tabasco, vinegar, paprika, thyme, salt and pepper and stir again to coat evenly.
Add 2 cups of water.

Now reduce the heat to medium-low, cover and simmer until the cabbage is tender. It takes about 30 minutes, but have a look from time to time and stir. Season to taste with salt and pepper. Decorate with fresh greens. Enjoy!


  1. Einen schönen Blog hast du, hier sieht ja alles zum anbeißen aus !
    Schau doch mal vorbei :)

    1. Danke! Dein Blog ist auch sehr süß; mir gefällt die Photographie!