Red cabbage and chestnuts in red wine

Source: Classic American Cooking (1983) by Pearl Byrd Foster.  Drawings by Susan Gaber.  Simon and Schuster: New York.  ISBN: 0-671-44303-8.

• 1/2 pound salt pork, rind removed, blanched in boiling water 5-10 minutes, and then plunged quickly into cold water and drained

• 2-1/2 pounds chestnuts, shells scored in a cross, parboiled for about 2 minutes, peeled and chopped

• 2/3 cup finely chopped onions

• 2 cups beef stock

• 2 cups dry red wine

• 3 tablespoons vinegar

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 4 pounds red cabbage cut in medium-size wedges

• salt and freshly ground black pepper

• 2 tablespoons melted butter

• lettuce leaves (optional)

Method:

1. Dice prepared salt pork and fry in a skillet until it is crisp and golden and all fat has been rendered.   Add the chopped chestnuts and onions.  Saute until onions are transparent; set aside.

2. In a large saucepan, place stock, wine, vinegar, nutmeg and cloves.  Bring to a boil, add cabbage and cook until tender, 10 to 15 minutes (do not overcook).

3. Drain well.  Add salt and pepper to taste, toss lightly.

4. Combine chestnut mixture with cabbage, add melted butter and toss again very lightly.  Serve hot, on a bed of large lettuce leaves if you wish.

Serves 8.