Sheila Vickers’ Red Cabbage with Marrons & Bacon
1 large red cabbage
2 cups dry red wine
1 cup water
Salt and pepper to taste
¼ (1 stick) pound butter
1 ½ pounds chestnuts, shelled. (see below)
½ pound sliced bacon, fried crisp
Preheat oven to 450° F.
To shell chestnuts. Cut slits on flat side of chestnuts. Place in a large shallow pan, sprinkle with oil, and set in a 450° F. oven for 20 minutes. Remove shells and skin with a sharp pointed knife.
Reduce oven temperature to 325° F.
Cut cabbage into ½-inch slices. Place in a 4- to 5-quart
casserole and add wine and water.
Cover and cook in 325° F. oven for 1 ½ hours.
Add shelled chestnuts and cook 1 ½ hours longer or until chestnuts are tender and liquid is absorbed. Add butter and mix. Well.
Cut bacon into 1-inch pieces and place on top.
Yield: Serves 5 or 6.
For another family favorite, good alternative, especially if you are short on oven space but have an electric fry pan, double click here on Skillet Red Cabbage.
This recipe has been kitchen tested.
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