Let’s remember to face all difficulties with an open heart and let’s nourish our bodies and mind with the good things Mother Earth has to offer. Red cabbage is one of the most nutritious vegetables you can find. I have chosen it for my Christmas newsletter because it can be prepared as a festive side dish, fit for any celebration.
In Germany, red cabbage with chestnuts is traditionally served with turkey, goose or duck on Christmas. Here in Goa it is impossible to reproduce this dish as edible chestnuts are unknown. That’s why I have modified the recipe. I replace the chestnuts with walnuts that deliver a mild crunch to this soft cooked vegetable.
I sincerely hope that you have passed a good year. From the bottom of my heart, I wish you all the best for the holidays and the New Year.
Merry Christmas and happy cooking, always!
Kornelia Santoro with family
Here is a step by step recipe for my Christmas Bird, deboned and stuffed chicken.
Festive red cabbage with walnuts
(for 4 servings)
(for 4 servings)
- 1 medium size head or 2 small heads of red cabbage
- 3 medium onions
- 500 ml red wine
- 100 grams walnuts
- 5 tablespoons olive oil
- 3 bay leaves
- 5 cloves
Method:Remove the outer layers of the red cabbage, cut the head into quarters and remove the trunk.
Finely slice the cabbage leaves. Clean and chop the onions.
Heat the oil in a pot and add the onions.Fry the spring onions until translucent.
Add the cabbage, the bay leaves and the cloves and give it a good stir.
Pour in the red wine. I take Merlot but any red wine will do.
Cover the pot and cook for around 60 minutes until the red cabbage is tender. Season with salt and pepper and mix in the walnuts.