Red Cabbage with Chestnuts

Name: Red Cabbage with Chestnuts
Ingredients: 2 large onions, diced; 3 tablespoons rendered goose fat or vegetable oil; 1 red cabbage, about 3 pounds, the white core removed and the cabbage shredded; 2 cups dry red wine, such as Cotes du Rhone; 1 clove; 1 bay leaf; Salt and freshly ground pepper to taste; 2 apples, such as Fuji or Gala, peeled, cored, and grated; 1 pound canned, bottled, or fresh peeled chestnuts (see note to preceding recipe); 1 tablespoon red-wine or sherry-wine vinegar

10 ingredients

8 steps

Ingredients

2 large onions, diced
3 tablespoons rendered goose fat or vegetable oil
1 red cabbage, about 3 pounds, the white core removed and the cabbage shredded
2 cups dry red wine, such as Cotes du Rhone
1 clove
1 bay leaf
Salt and freshly ground pepper to taste
2 apples, such as Fuji or Gala, peeled, cored, and grated
1 pound canned, bottled, or fresh peeled chestnuts (see note to preceding recipe)
1 tablespoon red-wine or sherry-wine vinegar

Directions

1

Saute the onions in the goose fat or vegetable oil in a large casserole or Dutch oven for about 5 minutes, or until translucent.
2

Add the cabbage, saute for a few minutes, and then stir in the wine.
3

Add the clove, the bay leaf, salt, and pepper.
4

Bring to a boil, lower the heat, cover, and simmer for 30 minutes.
5

Stir in the apples, cover, and let cook for another 45 minutes.
6

Finally, add the chestnuts, and cook for 15 more minutes.
7

Just before serving, fish out the bay leaf and stir in the vinegar.
8

Adjust seasonings to taste.