Name: Braised Red Cabbage with Chestnuts
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips -; 1 medium onion, thinly sliced -; 1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices -; 1 large green tart apple -; 1/2 cup apple cider vinegar -; 2 tablespoons balsamic vinegar -; 6 tablespoons sugar -; 1/2 teaspoon salt, more to taste -; Freshly ground black pepper -; 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped -

Ingredients for - Braised Red Cabbage with Chestnuts

1. 2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips

2. 1 medium onion, thinly sliced

3. 1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices

4. 1 large green tart apple

5. 1/2 cup apple cider vinegar

6. 2 tablespoons balsamic vinegar

7. 6 tablespoons sugar

8. 1/2 teaspoon salt, more to taste

9. Freshly ground black pepper

10. 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped

How to cook deliciously - Braised Red Cabbage with Chestnuts

1 . Stage

Cook the bacon: Cook the bacon batons slowly in a large sauté pan (with cover) on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.

2 . Stage

Add onions: Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned.

3 . Stage

Add cabbage, apples, vinegars, sugar: While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through and soft, about 40 minutes.

4 . Stage

Add chestnuts: Uncover the pan. Add the chopped roasted chestnuts. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes. Serve hot.