Elizabeth'S Red Cabbage

• 1 three pound red cabbage
• 12 chestnuts
• 1/4 pound salt pork, cut into small cubes
• 1/4 c. finely chopped onions
• 3 cooking apples, about 1 pound (Granny Smiths are best)
• 1 c. dry white wine
• Salt and pepper
• 2 T. brown sugar
• 2 T butter
• 1 T red wine vinegar

1. 1. Preheat oven to 450 degrees.
2. 2. Pull off and discard any blemished outer leaves from the cabbage. Quarter the cabbage and shred it finely.
3. 3. Heat the salt pork in a heavy saucepan large enough to hold the cabbage. When the salt pork is rendered of its fat, add the onion and cook briefly.
4. 4. Meanwhile, peel and core the apples and cut them into quarters. Thinly slice the apple quarters. There should be about 4 cups. Add the apples to the saucepan.
5. 5. Add the wine and bring it to a boil. Add the cabbage, salt and pepper to taste. Add the brown sugar and chestnuts and cover. Simmer 10 minutes, stirring occasionally. Make sure that the bottom does not stick and burn.
6. 6. Place the saucepan in the oven and bake 30 minutes. Reduce the oven heat to 375 degrees and bake and hour and 15 minutes longer or until the cabbage is thoroughly tender. Stir occasionally as it cooks. Stir in the butter and vinegar and blend well, Serve piping hot.
7. Yield: 8 - 12 servings
8. MY NOTES: At the end, I tend to have to adjust the salt brown sugar and vinegar to get the right sweet/tangy/salty mixture. I don't really know how much I actually use, but these measures area starting point.

three pound red cabbage, chestnuts, salt pork, onions, cooking apples, white wine, salt, brown sugar, t, t

Taken from www.epicurious.com/recipes/member/views/elizabeths-red-cabbage-52956191 (may not work)