2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips (I’ll use lardons.)
1 medium onion, thinly sliced
1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices
1 large apple
1/2 cup apple cider vinegar
2 Tbsp balsamic vinegar
6 Tbsp sugar
1/2 teaspoon salt, more to taste
Freshly ground pepper
8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped
1 Cook the bacon slowly in a large pan (with cover) on medium-low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.
2 Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned.
3 While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through and soft, about 40 minutes.
4 Uncover the pan. Add the chopped roasted chestnuts. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes.
If you have any fabulous ideas for cooking with winter vegetables, I’d love to hear them. Also in the basket this week: leeks (my old friend), endives, two kinds of salad greens and turnips.
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