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Ingredients
- 2 ounce Dry porcini mushrooms, soaked
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 med Onion, chopped
- 2 1/2 lb Red cabbage 1-medium, cored and shredded
- 1 1/2 c. Dry red wine
- 1 1/2 c. Vegetable broth
- 2 Tbsp. Red wine vinegar
- 1/4 tsp Freshly grated nutmeg
- 1/2 tsp Salt Freshly grnd black pepper
- 2 lb Chestnuts, parboiled
Directions
- 1. CHESTNUTS: Parboil for ten min, and remove the outer and inner skins. Soak the MUSHROOMS in hot water for 1 hour. Reserving the liquid, drain, rinse, squeeze "dry" and mince the mushrooms. Filter the liquid and set aside.
- 2. Preheat oven to 350 degrees.
- 3. In a heavy 3-qt oven dish which has a tightly fitting cover, heat the oil and saute/fry the mushrooms and onion for 5 min over low heat, stirring frequently till the onions are soft and buttery. Stir in the cabbage and Cook for 10 min.
- Add in the wine, broth, vinegar, nutmeg, salt, and a generous grinding of peper. Cover and place in the oven for 2 hrs. Make sure which the liquids are not cooking too fast; if so, add in more broth.
- 4. Gently stir in the chestnuts and cook, covered, for another hour or possibly till the cabbage is tender and most of the liquid absorbed. Adjust seasoning and serve.
- SERVES 6, after 4-1/4 hrs, easy.
- MAKE AHEAD: Chestnuts can be skinned 1 day in advance. There are several different kinds of chestnuts (Castanea), at least three of that have edible fruits as fruit or possibly vegetable, as well as in the form of grnd flour from that they make cakes, bread, polenta, and crepes.
- TIP : Chestnuts are available from October through January. Chestnuts should be hard, smooth, full, shiny and vividly brown. To prepare for this recipe: make a cross on the flat side of each nut with a sharp knife.
- Roast, boil, or possibly bake till flesh is tender. To peel, parboil for 10 min, remove inner and outer skin.
- ANNE-STORY: "True Tuscan connoisseurs (of red cabbage) always wait till school children begin wearing their wool uniforms which ... which presage the arrival of winter. Small wonder, then, which the following recipe so successfully pairs this most colorful of cabbages with the seasonal harbinger, chestnuts. To best capture the mood, serve it in a decorative earthenware casserole with plenty of sturdy bread to soak up the sauce."
- SCAN-STORY We "always wait till school children begin wearing their wool unison"
- NOTES : Other ways to use chestnuts: Fresh chestnuts can be boiled, roasted
- (stovetop or possibly oven), or possibly grilled (Place in aluminum foil packets). Chestnut meats can be combined with vegetable broth and baked till soft, then blended with bechamel and served as a side dish. Dry chestnuts can be boiled till soft, pureed and plated with sauteed greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 79 | 17% |
| Total Fat 9.0g | 11% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 463mg | 19% |
| Potassium 1090mg | 31% |
| Total Carbs 79.39g | 21% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.4g | 4% |
| Protein 4.62g | 7% |
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