This blog post + recipe for Purple Cabbage Stir Fry with Red Wine and Chestnuts originally appeared on my old blog, EatsLeeds.co.uk, but has now been republished and redirected here to ZoePickburn.com.
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.
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.
- 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