| Red Cabbage w/Marrons & Bacon
1 large red cabbage
2 cups of dry red wine
1 cup of water
salt and pepper to taste
1 1/2 pounds of chestnuts, shelled*
1/4 pound of butter
1/2 pound of sliced bacon, fried crisp |
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Cut the cabbage into 1/2 inch slices. Place in a 4 - 5 quart casserole and add wine and water. Season. Cover and bake in 325ºF. oven for 1 1/2 hours. Add chestnuts and bake 1 1/2 hours longer or until the chestnuts are tender and liquid is absorbed. Add butter and mix well. Cut the bacon into 1 inch pieces and place on top. Serves 6 * Cut slits on the flat side of chestnuts. Place in a large shallow pan, sprinkle with oil, and set in 450 oven for 20 minutes. Remove shells and skin with a sharp, pointed knife. |
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