With slightly tart and sweet accents and aromatic caraway seasoning, braised red cabbage is an excellent foil to the richness of roasted duck. You may omit the chestnuts, if desired.

Makes 8 servings, 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Moderate

2 teaspoons canola oil
2 onions, halved lengthwise and thinly sliced
1 head red cabbage (about 3 pounds), halved, cored and thinly sliced
2/3 cup reduced-sodium chicken or vegetable broth
2 teaspoons sugar
1 teaspoon caraway seeds
1 cup cooked peeled chestnuts, halved (see Ingredient note)
1/3 cup cider vinegar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste

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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 117 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 24 g carbohydrate; 3 g protein; 5 g fiber; 230 mg sodium.

TIP: 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.

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.

RELATED RECIPES: Curried Cabbage | Sweet Potato & Cabbage Slaw | Pork Cutlets with Maple-Spiced Apples & Red Cabbage | Italian Peasant Soup with Cabbage, Beans & Cheese | Braised Carrots | Kale & Potato Hash

This was simpler, quicker and lighter than traditional German-style red cabbage, but was worth the compromise on a busy night. We had it with Eating Well's Pork Chops with Maple-Mustard Sauce - a good, quick combination.

Christian, Takoma Park, MD