Peel and finely slice the onion.
Wash the apple, remove the core and stalk.
Cut into quarters.
Cut the red cabbage into julienne strips.
In a casserole dish, warm the lard over a low heat.
Add the onion and sweat for 2 minutes.
Arrange the cabbage, spices and juniper berries.
Pour over the red wine vinegar and cook with the lid on for about ½ an hour over a low heat.
Season with salt and pepper.
Add the chestnuts and then the apple.
Cover and continue cooking for 10 minutes over a low heat.
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