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Red Cabbage with Chestnuts

I red cabbage

½ cup water

1 tablespoon drippings

Salt and pepper

½ cup melted grape jelly

French chestnuts

Select a nice red cabbage, remove 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.