Red Cabbage with Chestnuts

Name: Red Cabbage with Chestnuts
Yield: 10 to 12 servings
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 Côtes du Rhône; 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

December 9, 2011

This is one of my favorite winter Alsatian vegetable combinations, and a common winter vegetable dish of French Jews. It is best made a day in advance and left to meld the flavors. Serve as an accompaniment to roast goose, chicken, or duck.

Recipe notes

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