RED CABBAGE WITH CHESTNUTS AND PRUNES

Ingredients

• 1 head Red cabbage
• 1 tablespoon Butter
• 1 cup Water
• 1/4 cup White vinegar
• 1 tablespoon Granulated sugar
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/4 cup Raisins
• 1/4 cup Blanched chestnuts
• 1 tablespoon All-purpose flour
• 2 tablespoons Cold water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Clean the red cabbage and remove the outer leaves. Use a cabbage cutter or a sharp knife to shred the cabbage. Blanch the shredded cabbage in boiling water for about 2-3 minutes, then drain.
2. 2Melt the butter in a large pot or Dutch oven over medium heat. Add the blanched cabbage and let it simmer for 10 minutes, stirring occasionally. Then, stir again and let it simmer for another 10 minutes.
3. 3Pour in the water and vinegar. Add the sugar, salt, and pepper to taste. Stir well.
4. 4Stir in the raisins and blanched chestnuts. Cook until the cabbage is tender, about 5-10 minutes.
5. 5In a small bowl, whisk together the flour and cold water until smooth. Add this mixture to the cabbage and cook for a few minutes until the sauce thickens slightly. Serve hot.