1 red cabbage head
2 strips bacon thick-cut
1 green apple tart thick-cut
1 medium onion, thinly sliced
1 cup canned or jarred roasted chestnuts, chopped
1 tablespoon apple cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper

Rinse the cabbage, remove the tough core and cut into slices. Cook the bacon in a large sauté pan on medium-low heat until it is lightly browned-not crisp. Add the onions and stir often for 5 more minutes. Add the cabbage, apple, cider vinegar, balsamic vinegar and sugar. Cover the pan, lower the heat and simmer for about 30 minutes, until the cabbage is cooked through and soft. Add the chestnuts, salt and pepper and boil for a few minutes. Serve hot.