Red Cabbage with Chestnuts

When it's cold and you've been gorging on holiday food for two months this is what you need. I didn't have any porcini but it didn't matter and saved me an hour!

Measure Ingredient
2 ounce Dried porcini mushrooms; soaked
3 tablespoon Extra-virgin olive oil
1 medium Onion; minced
2½ pounds Red cabbage 1-medium; cored and shredded
1½ cup Dry red wine
1½ cup Vegetable broth
2 tablespoon Red wine vinegar
¼ teaspoon Freshly grated nutmeg
½ teaspoon Salt
Freshly ground black pepper
2 pounds Chestnuts; parboiled - I used one 7.5 oz jar of chestnuts from Giant, also HUGE TIME SAVER. Definitely worth the $10.50.

1. CHESTNUTS: Parboil for ten minutes, and remove the outer and inner skins. Soak the MUSHROOMS in warm water for 1 hour. Reserving the liquid, drain, rinse, squeeze "dry" and mince the mushrooms. Filter the liquid and set aside.

2. Preheat oven to 350 degrees.

3. In a heavy 3-quart oven dish that has a tightly fitting cover, heat the oil and saute the mushrooms and onion for 5 minutes over low heat, stirring frequently until the onions are soft and buttery. Stir in the cabbage and Cook for 10 minutes. Add the wine, broth, vinegar, nutmeg, salt, and a generous grinding of peper. Cover and place in the oven for 2 hours. Make sure that the liquids are not cooking too fast; if so, add more broth.

4. Gently stir in the chestnuts and cook, covered, for another hour or until the cabbage is tender and most of the liquid absorbed. Adjust seasoning and serve.

SERVES 6