Red Cabbage with Chestnuts
The sweet, earthy flavors of cabbage and chestnuts make this the perfect accompaniment to a fall meal. This classic of European cookery is updated for preparation in the microwave, speeding cooking time while preserving flavor & nutrients.
Place the sliced cabbage in a glass or earthenware casserole dish.
Chop the chestnuts into halves or quarters and mix with the cabbage.
Pour the veal stock over the cabbage and chestnuts, and season with salt and pepper. Dot liberally with butter.
Cover the casserole and microwave on high for 10-15 minutes. Carefully remove the covering wrap (watch out for the steam),stir contents, and replace the wrap. Microwave another 10-15 minutes or more until cabbage is tender.