1⁄2 Cup (8 tbs) (French, Adjust Quantity As Needed)
Select a nice red cabbage, discard the outer leaves and soak for a short time in cold water.
Drain, and slice in thin shreds.
Melt the fat in a saucepan, add the jelly and the cabbage, the water, salt and pepper.
Cook very slowly until tender.
At the same time, boil some French chestnuts; take off the skin and add them to the cabbage.
Cook all slowly for about two hours, until the liquid has evaporated.