A looooong time ago, my mom used to make T-bone steaks and tons of trimmings for our Christmas Eve dinner. But that was before all of her kids were married and there were a sh*t-load of grandkids running around. After that, our cozy Christmas Eve meals turned into a raucous party with more drinks consumed than food. My nieces and nephews will never let me forget the year I knocked down the Christmas tree . . . twice.
Ah. Good times.
Since this is my throw-back Christmas and it's just the four of us for Christmas Eve dinner, I wanted to go back to Mom's original theme. Instead of T-bone steaks, we're grilling NY Strip Steaks because they're Curt's favorite. Also on the menu are old-fashioned baked potatoes and a few side dishes, including this braised cabbage recipe.
I got a little help with the roasted chestnuts here. The house smelled SO good this afternoon!
I haven't made this yet but I'm crossing fingers that it will be a hit.
Braised Red Cabbage With Chestnuts
Ingredients
- 2 teaspoons of canola oil
- 2 medium onions, halved lengthwise, and thinly sliced
- 1 head of red cabbage, halved, cored, and thinly sliced
- 2/3 cups of reduced-sodium chicken or vegetable broth (Always buy broth in cardboard containers instead of cans.)
- 2 teaspoons of sugar
- 1 teaspoon of caraway seeds
- 1 cup fresh chestnuts, cooked, peeled, and halved
- 1/3 cup of cider vinegar
- 1/2 teaspoon salt
- black ground pepper, to taste
Preparation
- Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes.
- Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar, and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes.
- Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes.
Makes 8 servings.
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