1 two-pound can whole unflavored chestnuts (not marrons glaces), drained and washed
How To Cook:
1. Preheat the oven to 325°.Blanch the salt pork by simmering it in 2 cups of water for 5 minutes. Drain the salt pork and dry it with paper towels. In a heavy 4- to 5-quart flameproof casserole that has a tight fitting cover, cook the pork over moderate heat, stirring frequently, until the dice are crisp and golden and have rendered all their fat. With a slotted spoon, remove the pork dice and reserve them.
2. Cook the onions in the fat remaining in the casserole over moderate heat, stirring frequently, for 5 minutes, or until soft but not brown. Stir in the cabbage, cover the casserole and cook over low heat for 10 minutes.
3. Add the wine, beef stock, vinegar, nutmeg, cloves, salt pork dice, salt and a generous grinding of pepper to the cabbage. Cover the casserole again and bake on the middle shelf of the oven for 2 hours. (Check to be sure the liquids are not cooking away too fast; if they seem to be, add more stock.)
4. Gently stir in the chestnuts and bake covered for 1 hour more, or until the cabbage is tender and most of the liquid has been absorbed. Correct seasoning and serve from the casserole or a heated vegetable dish.
