(from the New York Times Cookbook, 1979)

1 3lb. Red cabbage (we used regular cabbage and it was good too)
20 chestnuts
¾ lb. Salt pork, but into small cubes (can also do without to make this dish vegetarian)
¼ cup finely chopped onion
3 cooking apples, about 1 lb.
1 cup dry white wine
2 tblsp. Dark brown sugar
2 tblsp. Butter (could do without)
1 tblsp. Red wine vinegar
salt and freshly ground pepper

1. Peheat oven to 450 degrees.
2. Quarter the cabbage and shred it finely.
3. Using a sharp paring knife, make an incision around the perimeter of each chestnut. Place in one layer in a baking dish and bake about10 minutes or until they open. Peel them while they are warm.
4. Heat the salt pork in a large saucepan, until rendered of ist fat, then add the onion and cook briefly.
5. Thinly slice the apple and add to saucepan. Add the wine and bring it to boil. Add the cabbage, with salt and pepper to taste. Add the brown sugar and chestnuts and cover. Simmer for 10 minutes, stirring occasionally. Make sure the mixture does not stick and burn.
6. Bake for 30 minutes. Reduce heat to 375 degrees and bake for 1 hour, or until the cabbage is thoroughly tender. Stir occasionally as it cooks. Stir in the butter and vinegar and blend well. Serve piping hot. Yield: 8 to 12 servings. (note: ours ended up that the chestnuts have mostly disintegrated... I would have cooked it less so the chestnuts still have ist shape and flavor, since they are the reason for this dish in the first place.)