Braised Red Cabbage with Chestnuts

Ingredients

• 2 strips thick-cut bacon cut crosswise into 1/4-inch strips
• 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 green tart apple
• 1/2 cup apple cider vinegar
• 2 tablespoons balsamic vinegar
• 6 tablespoons sugar
• 1/2 teaspoon salt, more to taste
• Freshly ground pepper
• 8 ounces canned or jarred roasted chestnuts, roughly chopped

Directions

1. Set the bacon strips in a large covered sauté pan over medium low heat and cook them gently, giving the fat time to melt out, until the pieces are lightly browned but still shy of crisp.
2. Stir in the onions, turn the heat up to medium high, and cook, stirring frequently, until they soften and take on a little color.
3. As the onions cook, peel the apple and slice it into 1/2-inch thick pieces. When the onions have softened, add the cabbage, apple, cider vinegar, balsamic vinegar, and sugar to the pan, then toss everything together carefully. Bring the mixture to a simmer, cover, reduce the heat, and let it cook until the cabbage is fully tender, about 40 minutes.
4. Remove the lid and stir in the roasted chestnuts. Season with salt and pepper to taste, then raise the heat and cook for a few minutes to reduce any extra liquid. Serve hot.