Red Cabbage with Chestnuts (Chou Rouge aux Marrons)
A French recipe for sweet chestnuts. These are not as common in Britain
as in other parts of Europe,  but for anyone who does have the chance to gather and eat fresh chestnuts, they are one of the best things about  Autumn.


1 large red cabbage
Up to 1 lb (450 g) of shelled, roasted chestnuts
2 tablespoons olive oil
1 teaspoon salt
2 fl oz (60 ml) red wine
4 fl oz (120 ml) water



1.   Halve the red cabbage, remove the white core, and slice each half thinly. Rinse in a colander and drain.

2. Roughly blend the chestnuts - if they broke up when you were getting them out of their shells, this wont be necessary.

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.

          5. Cook it in the oven at Gas Mark 5, 190C (375F) for about thirty minutes, until the red cabbage is soft. Season to taste.


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