This wonderful recipe makes enough for a crowd of 10 or so. I’ve made smaller amounts using a pack of shredded cabbage and cutting back a bit on each of the other ingredients (except the onion); this also cuts the cooking time in half. Our version combines ideas from Fine Cooking and Simply Recipes. Hope you enjoy.
2 oz. (4 T) salted butter
1 large (3-lb.) red cabbage, halved, cored, and sliced ¾ inch thick
2 C unsweetened apple juice
1 medium yellow onion, finely chopped
1/3 C apple cider vinegar
¼ C red currant jelly
3 bay leaves
1 cinnamon stick
1 star anise
Kosher salt and freshly ground black pepper
2 C chestnut meats, chopped
2 T olive oil
Melt the butter in a 6-quart pot over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 6 minutes. Add the apple juice, onion, vinegar, jelly, bay leaves, cinnamon, star anise, and 1 T salt. Cover and simmer, stirring occasionally and adjusting the heat as needed, until the cabbage is very tender, about 2 hours. If there is a lot of liquid in the pot, boil uncovered until only about ½ inch remains. Remove and discard the whole spices, season to taste with salt and pepper. In a large non-stick pan, heat the olive oil. Add chestnut meats and saute, stirring occasionally, until crunchy, about 10 minutes. Top cabbage with chestnut crumbles and serve.
Make Ahead Tips
The cabbage can be cooked and refrigerated up to 5 days ahead; gently reheat to serve. The chestnuts can be sauted in the morning and held at room temperature until ready to serve.