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1
Preheat oven to 325 degrees.
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2
Bring a saucepan of water to the boil.
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3
Score the chestnuts and drop them into the boiling water.
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4
Let simmer 2 minutes.
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5
Turn off heat and leave chestnuts in the water.
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6
Extract 2 or 3 at a time and peel them, carefully removing the inner skin that clings to the nutmeats.
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7
If the process becomes too difficult, bring the water to the boil again to help loosen the skins.
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8
When all the chestnuts are peeled, set aside.
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9
Cut the cabbage in quarters, remove any wilted leaves, cut out the core and slice each quarter approximately 1/4 inch thick.
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10
Set aside.
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11
Remove rind from bacon.
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12
Cut into lardons and fry gently until the bacon bits are brown and crisp.
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13
Drain the bacon bits and set aside.
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14
Chop the onion coarsely and saute in the bacon fat until it starts to brown.
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15
Set aside.
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16
Peel and core the apples and cut into chunks.
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17
In a medium-sized casserole dish, arrange the cabbage, bacon, onion, apples and chestnuts.
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18
Bury the bay leaves and the crushed clove of garlic in the center.
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19
Sprinkle with freshly ground pepper.
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20
Add the wine.
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21
Bring the broth to a boil in a separate saucepan and pour broth over the cabbage mixture.
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22
Cover the dish with aluminum foil and place in preheated oven.
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23
Bake for 1 hour.
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24
Remove foil and if there is still a lot of liquid in the dish, raise heat to 400 degrees.
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25
Continue baking for another 30 minutes until the top starts to brown.
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26
Remove the bay leaves.
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27
Serve immediately.
