Red Cabbage with Chestnuts

Remove the bad outer leaves from the red cabbage, cut the cabbage into quarters, remove the stem in the shape of a wedge and shave the cabbage quarters or cut them into narrow strips if necessary.

Cut the bacon into small cubes, fry and remove the bacon cubes from the fat and set aside.

Sauté the chopped onion in fat until translucent while stirring. Add the cabbage and stew at low temperature for 10 min.

Add the red wine with the vegetable soup, nutmeg, vinegar, ground cloves, salt, sugar and pepper, stir and stew at low temperature with the lid closed for about 40 min.

In the meantime, score the chestnuts crosswise at the pointed end, put them in boiling water for 10 min, drain, cool a little and peel off the skin and the brown skin.

Then add the chestnuts to the red cabbage, fold them in carefully and cook the dish with the lid closed at a low temperature for about half an hour. If necessary, add a little liquid (red wine or clear soup, depending on your mood).

Our tip: Use a deliciously spicy bacon for a delicious touch!

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