Braised Cabbage With Roasted Chestnuts

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.

* Per serving · 4 servings · Values may vary.

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