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Red Cabbage with Chestnuts

Here is an absolutely luscious, rich winter dish. I started off working with an Alice Waters recipe, but then I was inspired by Michael Ruhlman‘s love of veal stock to meat things up a bit to great effect.

Way I see it, he’s absolutely wrong in declaring veal stock to be “a selfless stock” – it does have a flavor of its own, and only seems neutral if it’s part of the baseline flavor profile of your culture. Maybe Ruhlman can’t taste veal stock, but I can. Though to be fair, I barely taste garlic and onions at this point because they are so ubiquitous in our cooking.

That said, Ruhlman was right about veal stock being a tasty tool to have in your arsenal. It elevated the cabbage and chestnuts here into something magnificent.

Around this time last year, we were making: Pink Grapefruit Ginger Cream Cookies

Red Cabbage with Chestnuts
(adapted from Chez Panisse Vegetables by Alice Waters)
1 lb cooked chestnuts (I like using the vacuum-packed ones)
1 small red cabbage
1/2 C white wine
duck fat for sauteing
Sherry vinegar to taste
Salt and freshly ground black pepper to taste
Veal stock to taste

Chop the chestnuts into about 1/4″ dice. Saute in duck fat until golden brown, then set aside.

Core the cabbage, then chop into 1/4″ wide strips about 2-3″ long, as if for sauerkraut. Add a bit more duck fat to the pan and saute the cabbage until it starts to get soft.

Stir in the white wine, salt and pepper, and some sherry vinegar. Stir in the chestnuts.

Continue to saute until soft, adding a splash of veal stock whenever the pan starts to get dry.

Add more vinegar and salt and black pepper to taste.

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5 Responses to “Red Cabbage with Chestnuts”

  1. Alanna says:

    OH MY, Danielle. And I’ve got the chestnuts (though need roasting but must be soon soon soon or will for the 2nd year in a row dry out in the fridge) and know where to get duck fat which I understand is amazing with potatoes in the smoker, too …

  2. Toni says:

    Danielle, you’ve done it again! Another recipe with that chestnut thing going on. I have the feeling I’d grow to be 300 pounds if I lived in your house. But I’d enjoy every minute of gaining that weight!!!

  3. Gabi says:

    Wow, beautiful colors for some Winter cheer.
    Looks luscious!

  4. Cakespy says:

    How pretty, and delicious-sounding!

  5. Danielle says:

    Alanna – Ooh, yes!

    Toni – Oh, no, we wouldn’t stuff you to bursting. Just tons of tiny tastes of wonderful things.

    Gabi, Cakespy – Thank you!

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February 2008
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