Braised Red Cabbage with Chestnuts

Ingredients

• 3 ounces bacon cut crosswise into thick-cut
• 1 medium onion thinly sliced
• 1  cabbage head red sliced into 1/ slices quartered
• 1 large baking apples are apples that have a sweet-tart balance and hold their shape when green
• 0.5 cup apple cider vinegar 
• 2 tablespoons balsamic vinegar 
• 6 tablespoons sugar 
• 0.5 teaspoon salt to taste
• 8 servings pepper freshly ground
• 8 ounces roasted chestnuts jarred canned roughly chopped (NOT water chestnuts)

Equipment

• frying pan

Directions

1. Cook the bacon: Cook the bacon batons slowly in a large sauté pan (with cover) on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.
2. Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned.
3. Add cabbage, apples, vinegars, sugar: While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through and soft, about 40 minutes.
4. Add chestnuts: Uncover the pan.
5. Add the chopped roasted chestnuts.
6. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes.
7. Serve hot.