This purple cabbage stir fry with red wine and chestnuts makes a delicious, wintery alternative to salad
Now, I love a good salad, but there’s a time and a place, no? This purple cabbage stir fry is a great option for when you want something light and healthy, but it’s just too damn cold for a salad, no matter how delicious it is.
This bright purple dish always looks pretty served up as a vegetable on the side (it’s somewhat adapted from my Ma’s traditional Christmas red cabbage stir fry), but is just as delicious served as a standalone lunch or light supper. As cabbage tends to keep its crunch, you can store it in the fridge for a few days and it still makes a delicious pack-up.
Some people think cabbage is boring, but this dish will prove them wrong. Besides the beautiful colour, the red wine and chestnuts make for a very seasonal, wintery warming flavour. This is good, healthy, colourful food for grey winter days.
Purple Cabbage Stir Fry with Red Wine and Chestnuts
- 2 tbsp. Olive Oil
- 1 Red Onion (large)
- 1 Red Cabbage
- 2 cloves Garlic
- 1 tbsp. Sesame Seeds
- 180 g Prepared Chestnuts
- 6 tbsp. Red Wine
- Finely slice the red onion and the cabbage, making sure to keep them separate
- Heat one tablespoon of olive oil in a wok, add the onion and fry for a few minutes. Finely chop the garlic, add it to the wok, then cook over a low heat for 5-10 minutes, until the onions begin to caramelise
- Add the sesame seeds, chestnuts and half of the wine, then turn up the heat and cook briskly, until most of the liquid has evaporated
- Add the cabbage and the remaining oil and wine, and continue to stir-fry over a high heat for a further 5-10 minutes, until the cabbage has softened a little (though you do want it quite ‘al dente’) and the liquid has mostly cooked off
- Serve as a side dish in a big bowl on the dinner table, or pack up for a desk lunch tomorrow
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