Red Cabbage with Chestnuts

Ingredients

• 600 g chestnuts
• 1.5 kg red cabbage (1 head)
• 50 g onions
• 1 tart apple (e.g., Granny Smith)
• 2 tbsp oil
• 300 ml red wine vinegar
• 400 ml dry red wine
• 3 cloves of cloves
• 1 bay leaf
• 0.5 cinnamon stick
• Salt
• pepper (ground)
• a pinch of sugar
• 2 tbsp sour cherry jam

Instructions

1. 1.

   Preheat the oven to 220°C (425°F). Score the chestnuts crosswise and roast in the hot oven for about 30 minutes until the shells brown and crack open. Let them cool slightly, then peel.

2. 2.

   Clean, wash, quarter lengthwise, trim the core, and slice the red cabbage into fine strips. Peel, core, and dice the apple. Peel and finely dice the onion.

3. 3.

   Heat the oil in a large pot and sauté the cabbage and onion until softened. Add the vinegar and dry red wine, then stir in the apple, cloves, bay leaf, and cinnamon stick. Cover and simmer for about 45 minutes. Ten minutes before the end of cooking, add the chestnuts and continue to cook.

4. 4.

   Remove the spice sachet, season with salt, pepper, sugar, and sour cherry jam. Serve in small bowls garnished with thyme.