Ingredients Jump to Instructions ↓

  1. 2 teaspoons canola oil

  2. 2 onions, halved lengthwise and thinly sliced

  3. 1 head red cabbage, (about 3 pounds), halved, cored and thinly sliced

  4. 2/3 cup reduced-sodium chicken broth, or vegetable broth

  5. 2 teaspoons sugar

  6. 1 teaspoon caraway seeds

  7. 1 cup cooked peeled chestnuts, halved (see Ingredient note)

  8. 1/3 cup cider vinegar

  9. 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes. Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes. Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes.


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