Braised Cabbage With Roasted Chestnuts

Directions

1. 1
   In a large dutch oven heat 1 tablespoon of olive oil over medium heat. Add the onion & sugar and brown for a few minutes until the sugar is dissolved & the onions are fragrant.
2. 2
   Then add the cabbage, the apples, salt & red wine, reduce the heat to low and let simmer for several hours (1.5 to 2 hours depending on the size of the cabbage), while stirring sporadically, making sure the cabbage doesn't get stuck to the bottom of the pan.
3. 3
   When the cabbage is cooked through [it will have reduced by half, have a deep purple hue and be extremely fragrant] add in the roasted chestnuts, breaking them up delicately and tossing them with the rest of the cabbage. Serve warm.
4. 4
   The braised cabbage can keep for several days in an air tight container in the fridge, it simply needs to be heated through before eating.