Apple and red cabbage with chestnuts

Ingredients for 8 servings:

• 1 kg red cabbage
• 1 large onion(s), white
• 1 bay leaf
• 3 m.-large apples, sour
• 150 ml red wine
• 2 tbsp olive oil
• 200 ml vegetable stock
• 1 shot of balsamic vinegar
• some Cinnamon powder Bianco, as needed
• 1 pinch of clove powder
• 2 tbsp honey
• 250 g chestnuts, frozen

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian

Remove the outer leaves of the red cabbage. Then quarter the cabbage and remove the stalk, then cut the rest into strips. Chop the onion and sauté it with the bay leaf in olive oil in a large pot. Add the red cabbage to the pot and stir well. Peel and remove the apples, cut them into large pieces, and fold them into the red cabbage. Deglaze with the red wine and allow about half of it to evaporate. Add the vegetable stock and season with balsamic vinegar, clove powder, cinnamon, honey, salt, and pepper. Simmer over low heat for about 45 minutes, stirring occasionally. Add the frozen chestnuts for the last 10 minutes. Season the red cabbage to taste. Knöpfle (a kind of German dumpling) or spaetzle (a kind of German spaetzle) go best with it. Tip: Also delicious with pears instead of apples. This delicious variation calls for a little more balsamic vinegar because the pears have hardly any acidity. Because red cabbage is one of those vegetables that enhances its flavor when reheated, it’s ideal for freezing. Red cabbage will keep for up to two months in the freezer. Thaw overnight in the refrigerator a few hours in advance.