Wine-braised cabbage with apples and chestnuts is a rustic yet elegant dish that celebrates the flavors of autumn. Slowly cooked with white wine, onions, carrots, and herbs, the cabbage becomes tender and infused with subtle sweetness. Apples add brightness, while chestnuts lend an earthy richness, creating a perfect balance of flavors. Serve it as a hearty side dish or transform it into a main course by adding potatoes and sausages for a complete one-pan meal.
INGREDIENTS:
1 medium brown onion, cut into medium dice
1 large carrot, peeled and cut into 3/8-inch thick rounds
1/2 head green cabbage, sliced or cut into 2-inch squares
1 cup white wine (such as Gewurztraminer or Riesling)
Water or light stock as needed
8 ounces of prepared chestnuts
1-2 apples such as Cameo, Granny Smith, or Golden Delicious, cut into wedges, about 1/2 inch at the base
A small sprig of rosemary OR sage, minced
Salt and fresh ground pepper
Neutral oil such as grapeseed, as needed
Optional for Main Dish
12 small potatoes, such as Fingerlings
4–6 sausages (e.g., Corralitos German or Bavarian), sliced into rounds or halved
METHOD:
Set oven to 400°F.
Heat 2 tablespoons oil in a 3-quart sauté pan over medium heat. Add onions and carrots, cooking until onions are golden and sweet, about 8–10 minutes.
Stir in cabbage, seasoning with salt and pepper. Add more oil if needed. Use tongs to turn the cabbage, coating it evenly. Cook until it begins to wilt and takes on light color.
Pour in the wine and bring to a boil. If the liquid doesn’t come halfway up the vegetables, add water or stock as needed.
Scatter chestnuts over the cabbage, gently pressing them in. Arrange apple wedges on top and sprinkle with rosemary or sage.
Cover with a tight-fitting lid and transfer to the oven. Bake for about 30 minutes, checking occasionally to ensure it doesn’t dry out. Add liquid if needed.
The dish is done when the cabbage is tender. If there’s excess liquid, remove the lid and return to the oven for a few minutes to let it reduce and concentrate.
OPTIONAL MAIN DISH VARIATION:
Add potatoes with the chestnuts. During the last 10–15 minutes, nestle sausages into the cabbage to cook through, basting them in the flavorful braise. Serve with mustard and the remaining wine.
YIELD: 6 side dish servings, or 4 main dish servings
