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Purple Cabbage Stir Fry with Red Wine and Chestnuts

Purple Cabbage Stir Fry with Red Wine and Chestnuts

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.

Purple Cabbage Stir Fry with Red Wine and Chestnuts

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

This vegan and gluten-free recipe for Purple Cabbage Stir Fry with Red Wine and Chestnuts makes a delicious, healthy, wintery salad dish. 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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: Gluten-Free, Vegan
Servings: 2 as a lunch, or more as a side dish
Author: zoepickburn

Ingredients

  • 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

Instructions

  • 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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Purple Cabbage Stir Fry with Red Wine and Chestnuts
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3 COMMENTS

  • Nico @ yumsome

    This looks so yummy – I love red cabbage, and I love chestnuts… and it goes without saying (maybe!) that I love wine too. I’d say that makes this dish a bit of an epic win, right?!

    Wishing you a fantastic 2017, Zoe! xx

    • Zoe Pickburn
      AUTHOR

      Thanks Nico 🙂 I do love a bit of red wine, too! All the best for 2017.

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Pingback: Purple Cabbage Stir Fry with Red Wine and Chestnuts - Yum Goggle on December 23, 2016