Stavischeck’s Braised Red Cabbage with Chestnuts
- 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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