Braised Red Cabbage with Chestnuts
Make Ahead Tip: Refrigerate cabbage for up to 2 days. Reheat in a casserole with 1/2 cup water, covered, at 350°F for 40 to 50 minutes.
Ingredient Note: You can find convenient cooked chestnuts in cans or vacuum-sealed containers at specialty stores or through mail-order; try amazon.com (Gourmet Food tab), chestnutsonline.com.
To cook chestnuts: Eight ounces of fresh chestnuts yields about 1 cup peeled and cooked. Using a small knife, score a cross on the flat side of each chestnut. Using a slotted spoon, dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Peel away shells and inner brown skins. If chestnuts are difficult to peel, return them to boiling water for a few seconds. Place peeled chestnuts in a large saucepan and add enough water to cover. Simmer, covered, until tender, 30 to 45 minutes. Drain and refresh with cold water.
1 fruit, 2 vegetable, 1/2 fat