1. Halve the red cabbage,
remove the white core, and slice each half thinly. Rinse in a colander
2. Roughly blend the chestnuts - if
they broke up when you were getting them out of their shells, this won’t
3. Add the oil to a large, oven-proof,
casserole dish and heat for a few minutes. Tip in the cabbage, stir, and
cover with a lid.
4. Cook for five minutes. Remove the
lid and add the salt, chestnuts, red wine, and water. Stir again, and
replace the lid.