Red Cabbage with Chestnuts

In typical Alsatian fashion, this cabbage has a delicious sweet-and-sour flavor.

1 pound fresh chestnuts
2 tablespoons olive oil
1 large onion, thinly sliced
1 2-pound head red cabbage, cored, thinly sliced
1/2 cup red wine vinegar (hmm...paleo substitute?)
6 tablespoons water
3 tablespoons sugar (for Paleo-use honey)

Preheat oven to 400 deg. F. Using small knife, cut an X in each chestnut. Place in roasting pan. Bake until shells loosen, about 35 minutes. Cool slightly. Remove hard shell and brown skin from each nut. Set aside. Heat oil in large pot over medium-low heat. Add onion; saute until soft, about 5 minutes. Add cabbage, vinegar, water and sugar. Cover; cook until cabbage is tender, stirring occasionally, about 40 minutes. Add nuts; cook until warm, about 10 minutes longer. Season with pepper.

From Bon Appétit December 1997