The delicious combination of red cabbage and chestnuts is a common one in France–this version is a southwestern one, from the province of Limousin. If you prefer, use canned whole chestnuts instead of as suggested here–and in this case, they should be added to the casserole about 30 minutes before the end.
6 slices Streaky (fatty) bacon
1 kg (2 lb) Red cabbage, shredded
2 Medium onions, finely chopped
2 Garlic cloves, crushed
Salt and pepper to taste
150 ml (5 fl oz) 5/8 cup Red wine
150 ml (5 fl oz) 5/8 cup Beef stock
20 chestnuts, blanched and peeled
1. Preheat the oven to warm 170°C (Gas Mark 3, 325 °F).
2. Line a large flameproof casserole with the bacon slices. Add the cabbage, then the onions, garlic and seasoning. Moisten with the wine and stock and bring to the boil. Stir in the chestnuts, cover and put into the oven. Braise for 2 to 2 1/2 hours, or until the cabbage is cooked through and most of the liquid is absorbed.
3. Remove from the oven and serve at once.
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