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2 onions, halved lengthwise and thinly sliced
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1 head red cabbage (about 3 pounds), halved, cored and thinly sliced
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2/3 cup reduced-sodium chicken broth or vegetable broth
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1 cup cooked peeled chestnuts, halved (see Ingredient note)
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1/2 teaspoon salt, or to taste
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Freshly ground pepper to taste
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Tip: To cook chestnuts: Eight ounces of fresh chestnuts yields about 1 cup peeled and cooked. Using a small knife, score a cross on the flat side of each chestnut. Using a slotted spoon, dip chestnuts, 4 or 5 at a time, into a saucepan of boiling water. Peel away shells and inner brown skins. If chestnuts are difficult to peel, return them to boiling water for a few seconds. Place peeled chestnuts in a large saucepan and add enough water to cover. Simmer, covered, until tender, 30 to 45 minutes. Drain and refresh with cold water.
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