Recipe: Chestnuts and Red Cabbage

CHESTNUTS AND RED CABBAGE

500 g red cabbage
1 small onion
1 medium cooking apple
2 tablespoons butter
1 teaspoon salt
2 cups chestnuts
3 tablespoons water
1 tablespoon vinegar

Shred the cabbage finely and leave to soak in cold water for 1 hour.

Peel and slice the onion and peel and quarter the apple.

Melt the butter in a large saucepan and add the cabbage, onion and apple, season with salt and add the water and vinegar, cover with a well fitting lid and cook for 1 hour or until the cabbage is tender.

While the cabbage is cooking, prepare and cook the chestnuts.

Drain the cabbage through a colander, and return to the pan with a generous knob of butter, tip in the chestnuts and stir together lightly, finish with a good grinding of black pepper. Serve very hot.