Red cabbage with chestnuts

Ingredients for 6 servings:

• 5 tbsp rapeseed oil
• 2 large onions, cut into fine strips
• 1.3 kg red cabbage, (blue cabbage) prepared and cut into fine strips
• some salt for seasoning
• 3 large apples, sweet, floury
• 300 g chestnuts, peeled, frozen, thawed
• 3 tbsp jam, cranberry
• 2 tbsp sugar
• 2 ½ dl red wine
• ½ liter broth
• some water
• some pepper
• Cinnamon powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 50 minutes

tastes very good with game, meatloaf or meat birds

The day before, remove the chestnuts from the freezer and let them thaw. Heat the oil in a large pan, add the onions and sauté briefly, add the red cabbage and continue to sauté vigorously. Add a little salt to allow the water to draw out. Peel, core, quarter, and thinly slice the apples and add the chestnuts, and continue to simmer vigorously. Add the cranberry jam and sugar, mix well, then deglaze with the red wine, reduce briefly, pour in the stock, reduce the heat, and simmer the cabbage over low heat until the chestnuts have also disintegrated. Gradually add a little water. It will take about 4 hours to cook. It’s also good if you cook it the day before and let it stand overnight. Season to taste with a little salt, white pepper, and a pinch of cinnamon before serving.