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Braised Cabbage with Chestnuts and Apples Duck or goose fat isnít all bad. Here, a little of either goes a long way. Since duck, or goose fat isnít normally sold separately, trim a few ounces of fat from any duck or goose, youíre preparing to cook, or ask your butcher for some fat scraps. Then freeze it until youíre ready to cook this or another dish. (Itís great for frying potatoes.) Makes 6-8 servings. |
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Ingredients: 12 chestnuts 1 tablespoon rendered duck or goose fat, or olive oil 1/2 cup chopped onion 2 pounds red cabbage, shredded 1 cup fruity, off-dry wine such as Gewurztramine 2 tart apples such as Granny Smith, peeled and cored 3 tablespoons brown sugar 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger Kosher salt and freshly ground black pepper to taste | |
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Instructions: 1. Using a sharp knife, make an X on both sides of the chestnuts, put them in a saucepan, and cover with water. 2. Boil 10 minutes, then, when cool enough to handle, remove the inner lining as well, and set aside. 3. Preheat oven to 350°F. 4. Melt fat or heat oil in a small Dutch oven or heavy-bottomed casserole. 5. Add onion and cook over medium heat until onion is soft but not browned. 6. Add cabbage and wine. Stir and raise heat slightly. 7. Halve and cut apples into 1/4-inch slices. 8. Add with remaining ingredients, including chestnuts. 9. Bring to a boil, stir well, cover, and bake 1 hour. 10. Taste for seasonings. Adjust and serve. Cooking Tip Peeling chestnuts is a major pain and most methods donít work. The one above, which was developed after countless hours of experimentation, does. Regardless of the method, prepare more than you need in case some chestnuts are bad. |
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