Braised Red Cabbage with Chestnuts

2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips1 medium onion, thinly sliced1 red cabbage head, about 2 pounds, quartered, tough core removed, quarters sliced into 1/4-inch thick slices1 large green tart apple1/2 cup apple cider vinegar2 Tbsp balsamic vinegar6 Tbsp sugar1/2 teaspoon salt, more to tasteFreshly ground pepper8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped

1 Cook the bacon batons slowly in a large saut? pan (with cover) on medium low heat until most of the fat has rendered out, and the bacon is lightly browned, not crisp.

2 Add the sliced onions, increase the heat of the pan to medium high and cook, stirring often, until the onions have softened and lightly browned.

3 While the onions are cooking, peel the apple and cut it into 1/2-inch thick pieces. Once the onions are ready, add the sliced cabbage, chopped apple, cider vinegar, balsamic vinegar, and sugar. Carefully toss to combine. Bring to a simmer, cover the pan, lower the heat, and simmer until the cabbage is cooked through and soft, about 40 minutes.

4 Uncover the pan. Add the chopped roasted chestnuts. Add salt and pepper to taste. Increase the heat to boil off excess moisture for a few minutes.

Serve hot. Traditionally served with goose or roast pork.