Red Wine–Braised Red Cabbage with Apples and/or Chestnuts

This is a very popular side dish in Alsace. It couldn’t be more basic or delicious. Apples are added towards the end and should still have some bite when served. I also love to add peeled, halved chestnuts when they’re available. They could be added instead of the apples or in addition to them. It makes a great fall dish to accompany roasted duck, goose, pork, or stuffed veal breast. If you have one, cook this in an enameled cast-iron Dutch oven.