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Stavischeck's Braised Red Cabbage with Chestnuts


Fish with cabbage and fries
  • 2 each onions, sliced
  • 2 tablespoons olive oil
  • 1 head red cabbage, finely shredded
  • 2 large tart apples, peeled and diced
  • 1/2 cup red current jelly
  • 1 each bay leaf
  • 6 each of allspice berries
  • 2/3 cup red wine, or more
  • 24 each fresh chestnuts, peeled and cooked
  • salt
  • freshly ground black pepper

Preheat oven to moderate 325 degrees F. Sautee the onions in the oil in a heavy stainless steel pot until tender. Add the shredded cabbage, apples, jelly, bay leaf, allspice, salt and pepper to taste, and one half cup of wine. Cover tightly and bake for two hours, adding more of the wine, if necessary, to prevent sticking. Stir occasionally. Add the chestnuts about one hour before the end of cooking time. Add a little more wine if cabbage seems dry. Remove the bay leaf and allspice before serving.

Chef Tom Stavischeck
Kellogg Hotel & Conference Center
Michigan State University
East Lansing, MI 48824

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