Ingredients

• 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 broth, 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

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Cooking Directions

Step 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.

Step 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.

Step 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.