Red Cabbage with Chestnuts

2-cut Bacon bandes épais (about 3 1/2 ounce) cut rondelles strips1 in 1/4-inch medium onions sliced1, United red Cabbage head, about 2 pounds, to be difficult, the Center was removed, cases year press slices1 1/4-inch green great pies apple1/2 cup Apple au cidre vinegar2 Tbsp vinegar6 Tbsp sugar1/2 teaspoon salt, more for tasteFreshly was one ounce pepper8 you du jarred marrons (not water marrons), press hachées

1 after Cook bacon slowly in a great saut bomb (with cover) on medium heat until most given in March fat rendu, bacon and the very lightly, plaster.

2 Add onion, to increase the heat pan to medium high and cooked, one often, until onions are there outfit and very lightly.

3 While onions are being cooked, Peel the Apple and cut in 1/2-inch bit good press. Once they are ready, Add onion accross Cabbage, Apple vinegar hachées, au cidre, vinegar and sugar. Carefully sent to combined. A mijoter, cover the Pan, the heat down, and until the cooked Cabbage mijoter and melt, about 40 minutes.

4 Uncover the pan. Add du marrons hachées. Add the salt and pepper taste. Increase heat to boil on moisture more for a few minutes.

Serve hot. Traditionally use your skin rôti pigs.

Serves 8.

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