Recipes » Dinner & sides » Sidedish: Red cabbage with apple and chestnuts
Dinner & sides winter

Sidedish: Red cabbage with apple and chestnuts

Red cabbage with apple and chestnuts |

Growing up I remember that my mum used to make cabbage quite often. Remember she was never a kitchen princess and in general her dishes lacked – well – a lot really. So one of my favorites at the time was red cabbage with blood sausage. Funny enough I never realized what it was actually made of. It never occurred to me that it was – in fact – made from blood. I’m pretty sure I would have refused to eat it, had I known! Not that it would have been hard to guess with a name that has “blood” in it, but it was just one of those things I didn’t think about.


So I liked it. A lot. It seems to have lost it’s appeal to a lot of people in the Netherlands as it is a bit harder to find these days. Not that I’ve actually tried. I forgot all about blood sausage until Esmee and I made this red cabbage with apple and chestnuts. Delicious as a sidedish to – for instance – turkey or a good sausage (blood or otherwise). It’s also a very affordable dish so if you’re living on a budget one single cabbage will feed a family of four.

I added apple and chestnuts here but you can opt to go for the apple only as that is traditional, but I like to add chestnuts as the flavors work really well together.


Red cabbage with apple and chestnuts

  • Author: Simone van den Berg
  • Category: Sidedish


  • 1 red cabbage
  • butter
  • 250 gr of chestnuts (cooked)
  • 2-3 apples
  • 4 tbsp of balsamic vinegar
  • juice of 1 lemon
  • 2 tbsp of sugar
  • pepper
  • salt


  1. Slice the cabbage finely or let a machine do the work for you. Cut the chestnuts into smaller pieces, peel the apples and cut them into pieces.
  2. Take a bit pan and melt a good size chunk of butter. Add the cabbage and fry for a bit while stirring to make sure all cabbage has a layer of butter around it. Once done add a very small amount of water into the pan. It doesn’t need a lot as the cabbage will release moisture as well.
  3. Let the cabbage cook til done to your liking. 20-30 minutes depending on the size of the cabbage. Add apples and chestnuts, combined with the balsamic, lemon and sugar. Let it all cook together for a bit before tasting and adding pepper and salt to your liking.


You can add the apples sooner, depending on your preference. I like mine to have a bite so I add them late, but if you like yours softer, add them right at the beginning of the cooking process.


About the author

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over.
She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats.
Lives together with Tom and their two cats; Humphrey and Buffy.
Profession: Food photographer

1 Comment

Click here to post a comment

Welcome In Simone’s Kitchen

Hi. My name is Simone and I believe you can change your life by eating the right foods. I am a certified holistic nutritional coach, food photographer, recipe developer and story teller.
I am based in the Netherlands.

Ready to know more?

Do you want to change your life and get healthy?

Join over 650 subscribers and receive the newsletter filled with delicious recipes and more.

Powered by ConvertKit

Archive by date

Archive by category

Travel calendar 2018

March: Blankenberge, Belgium
April: 3 weeks roadtrip through East USA
May: Turkey
May: Germany
June: Germany
September: Newcastle