A very HEALTHY dish for this time of year and easy to put together. I absolutely love chestnuts and I wish they were an all-year ingredient. I great side dish to any meal. Check out all my Fall/Thanksgiving Recipes! Makes 8 Servings •2 teaspoons of canola oil •2 medium onions, halved lengthwise, and thinly sliced •1 head of red cabbage, halved, cored, and thinly sliced •2/3 cups of reduced-sodium vegetable broth (Always buy broth in containers- instead of cans.) •2 teaspoons of sugar •1 teaspoon of caraway seeds •1 cup fresh chestnuts, cooked, peeled, and halved •1/3 cup of cider vinegar •1/2 teaspoon salt •black ground pepper, to taste 1.Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring often, until light golden, 6 to 8 minutes. 2.Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, sugar, and caraway seeds; bring to a simmer. Reduce heat to low, cover and cook until the cabbage is very tender, 15 to 20 minutes. 3.Stir in chestnuts, vinegar, salt and pepper. Increase heat to medium and cook, uncovered, until most of the liquid has evaporated and the chestnuts are hot, 5 to 8 minutes. Adapted from a Jillian Micheals Recipe.