This is one of my favorite winter Alsatian vegetable combinations, and a common winter vegetable dish of French Jews. It is best made a day in advance and left to meld the flavors. Serve as an accompaniment to roast goose, chicken, or duck.

　　

Ingredients

10 to 12 servings

　　2 large onions, diced

　　3 tablespoons rendered goose fat or vegetable oil

　　1 red cabbage, about 3 pounds, the white core removed and the cabbage shredded

　　2 cups dry red wine, such as Côtes du Rhône

　　1 clove

　　1 bay leaf

　　Salt and freshly ground pepper to taste

　　2 apples, such as Fuji or Gala, peeled, cored, and grated

　　1 pound canned, bottled, or fresh peeled chestnuts (see note to preceding recipe)

　　1 tablespoon red-wine or sherry-wine vinegar

　　

Step 1

Sauté the onions in the goose fat or vegetable oil in a large casserole or Dutch oven for about 5 minutes, or until translucent. Add the cabbage, sauté for a few minutes, and then stir in the wine.

　　

Step 2

Add the clove, the bay leaf, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 30 minutes.

　　

Step 3

Stir in the apples, cover, and let cook for another 45 minutes. Finally, add the chestnuts, and cook for 15 more minutes. Just before serving, fish out the bay leaf and stir in the vinegar. Adjust seasonings to taste.

　　Quiches, Kugels, and Couscous