Braised Red Cabbage with Chestnuts

Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage. The following recipe takes that Austrian standard up a notch with the addition of apples, onions, bacon, and roasted chestnuts. So good! Pretty too.

Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve.

Ingredients

• 2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips
• 1 medium onion, thinly sliced
• 1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices
• 1 large green tart apple
• 1/2 cup apple cider vinegar
• 2 tablespoons balsamic vinegar
• 6 tablespoons sugar
• 1/2 teaspoon salt, more to taste
• Freshly ground pepper
• 8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped